French Culinary Institute

Tronçonner

Appears in

The Fundamental Techniques of Classic Cuisine

The Fundamental Techniques of Classic Cuisine

By French Culinary Institute

Published 2021

About

To cut into 4- to 7-centimeter (1½- to 2¾-inch) segments.

© 2021 All rights reserved. Published by Abrams Books.

Part of

Working with Vegetables

The Basic Rules for Washing, Peeling, and Cutting Vegetables

Methods of Cutting

Spotted a problem? Let us know!