Culinary Cuts. Btonnet pronounced bah-tow-nay is a French word that means little sticks. 04052021 - the process of removing all fat meat and cartilage from rib bones on a rack roast by cutting between the bones with a sharp paring knife often referring to lamb beef or pork rib.
25072011 Chef shows how to make the Basic Cuts. Our students utilize the Knife Cuts Model in all of their labs. Every Chef must learn these basic cutting s.
Bias cut a crosswise cut at a 45.
In education it is the perfect complement to any skills development lab. This is one of the most basic cuts. I have found it to be a critical tool in the development of young cooks and chefs. Blade the part of the knife used for cutting.