A tourné cut is usually about 2 inches (50 mm) long, and has seven faces, typically with a slight bulge in the center.
The cut is shaped sort of like a football with a blunt end.
Steps for making a tourné cut:
- Square off the vegetable.
- Cut the vegetable into 2 inch segments.
- Use a knife to cut seven sides into each segment.
- Trim the ends so they are flat.
The tourné cut is often used for presentation and to enhance the appearance of vegetables such as potatoes, carrots, or squash.
