Knife Skills: Tournage

Tourner: “to turn.”  Cut vegetables into traditional faceted oval shapes.

Steps

• Cut vegetables into pieces of equal length (troncons).
• Cut each piece into approximate finished shape.
• Holding with fingertips of one hand, slice off one side in a slightly curved stroke.
• Continue to work around entire piece, slightly turning until the whole piece has been molded into an even sided barrel shape.

Different Sizes

• Bouquetiere: 3 cm (1 3/16 inches) long
• Cocotte: 5 cm (2 inches) long
• Vapeur: 6 cm (2 3/8 inches) long
• Chateau: 7.5 cm (3 inches) long
• Fondants: 8-9 cm (3 1/8 – 3 1/2 inches) long