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Culinary Arts & Cooking vocabulary · Knife Skills & Cuts

Tourné

Meaning in culinary arts & cooking, with examples

nounCommon term

In culinary arts & cooking, tourné means: A classical vegetable cut shaped into a small, even barrel with curved sides.

In Turkish: fıçı biçiminde sebze kesimi, turne

How it is used

Used in classical presentation; turned vegetables is a common English description.

Example sentences

  1. The students practised the tourné cut on potatoes.

    The exercise concerns shaping several surfaces, not simple slicing.

  2. Each tourné carrot had a smooth, curved outline.

    The description highlights the finished cut's barrel-like shape.

Common collocations

  • tourné cut
  • tourné potatoes
  • paring knifeA small knife with a short blade, usually 7–10 cm long, used for peeling, trimming and detailed work on fruit and vegetables.
  • garnishA small item of food, such as herbs, a slice of lemon or a sauce dot, added to a dish to make it look and taste better. As a verb, to garnish means to add this.

More terms: Knife Skills & Cuts

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