100 Examples of sentences containing the verb "chiffonade"

Definition

Chiffonade is a culinary technique that involves cutting leafy vegetables or herbs into thin strips or shreds. This method is commonly used for preparing ingredients such as basil, spinach, and lettuce, enhancing their presentation and making them easier to incorporate into dishes.

Synonyms

• Shred
• Slice
• Cut
• Julienne (for certain vegetables, though not always technically the same)
• Mince (for herbs)

Antonyms

• Whole
• Chunk
• Dice (in the context of larger pieces)

Examples

1. To prepare the salad, first, chiffonade the basil leaves.
2. She decided to chiffonade the spinach for a smoother texture in the soup.
3. The recipe calls for you to chiffonade the mint just before serving.
4. It’s important to chiffonade the herbs to release their flavors fully.
5. After washing the lettuce, he proceeded to chiffonade it for the wraps.
6. You can chiffonade the kale to make it more palatable in the salad.
7. To enhance the dish's appearance, she chose to chiffonade the green onions.
8. The chef demonstrated how to chiffonade the herbs quickly and efficiently.
9. Before adding to the pasta, make sure to chiffonade the arugula.
10. He prefers to chiffonade the cabbage for his slaw for a finer texture.
11. The cooking class showed us how to chiffonade basil and use it as a garnish.
12. You should chiffonade the romaine lettuce to ensure even distribution in the Caesar salad.
13. The fresh aroma of the chiffonaded parsley filled the kitchen.
14. To make the sauce more vibrant, I will chiffonade some fresh basil leaves.
15. Chiffonading the herbs helps to release their essential oils.
16. For a delicate presentation, it’s best to chiffonade the mint just before serving.
17. The sous chef was asked to chiffonade the herbs for the garnishing process.
18. She learned to chiffonade carrots for a colorful stir-fry.
19. If you chiffonade the lettuce, it will blend better with the dressing.
20. Chiffonade the basil before adding it to the tomato sauce for a burst of flavor.
21. The instructor emphasized the importance of properly chiffonading the greens.
22. To achieve a professional look, always chiffonade your herbs before plating.
23. He took his time to chiffonade the spinach, ensuring uniformity.
24. Chiffonade your mint leaves for a refreshing twist on the cocktail.
25. The cookbook provided detailed instructions on how to chiffonade effectively.
26. Always use a sharp knife when you chiffonade to avoid bruising the leaves.
27. She loves to chiffonade fresh herbs for her homemade pesto.
28. Chiffonading the lettuce makes it easier to eat in sandwiches.
29. The vibrant colors of the chiffonaded vegetables made the dish more appealing.
30. You can chiffonade the herbs ahead of time to save prep time later.
31. Chiffonade the kale leaves to add to the smoothie for extra nutrients.
32. The chef instructed his students to chiffonade the fresh herbs with precision.
33. He made sure to chiffonade the cilantro right before adding it to the dish.
34. The secret to the salad's flavor is in the chiffonaded herbs.
35. For a quick garnish, simply chiffonade the green onions and sprinkle them over the top.
36. It’s easy to chiffonade if you stack the leaves before cutting.
37. The dish looked stunning with its chiffonaded greens.
38. You can chiffonade the basil and sprinkle it over the pizza for added flavor.
39. She learned to chiffonade the herb leaves to beautifully decorate the plate.
40. A well-chiffonaded salad can impress any guest.
41. Remember to chiffonade the parsley before adding it to the stew.
42. The vibrant, chiffonaded ingredients made the dish pop with color.
43. It takes practice to chiffonade quickly and efficiently.
44. For the best flavor, chiffonade the herbs just before use.
45. Chiffonading the lettuce will make it easier to toss in the dressing.
46. The chef had a unique method to chiffonade the herbs without bruising them.
47. To brighten the dish, she decided to chiffonade some lemon zest as well.
48. The first step in the recipe was to chiffonade the basil leaves.
49. Chiffonade the leaves into thin strips for an elegant presentation.
50. The chiffonaded vegetables were a delightful addition to the dish.
51. He always makes sure to chiffonade his herbs for optimal flavor distribution.
52. The restaurant's signature dish features chiffonaded greens as a key component.
53. She carefully chiffonaded the fresh herbs, ensuring each strip was consistent.
54. Chiffonade the chard leaves for a beautiful garnish on the plate.
55. To make the dish more refined, try to chiffonade the vegetables.
56. The trick to a great salad is to chiffonade the ingredients correctly.
57. Chiffonading the lettuce allows for a more elegant serving.
58. He used a specialized knife to chiffonade the herbs with ease.
59. The recipe suggested to chiffonade the mint for the best flavor infusion.
60. The chef's technique for chiffonading was impressive to watch.
61. You can always tell a skilled cook by how well they chiffonade.
62. Chiffonade the bell peppers for a colorful addition to the stir-fry.
63. The fresh, chiffonaded basil elevated the dish to new heights.
64. I love to chiffonade the greens for a light and airy salad.
65. The secret ingredient was in the chiffonaded herbs added at the end.
66. She made sure to chiffonade the arugula for a delicate texture.
67. The chiffonaded ingredients looked so fresh and inviting.
68. For a refreshing side, chiffonade some vegetables and toss with olive oil.
69. He always chiffonades his herbs to add a professional touch.
70. The cooking technique of chiffonade enhances the visual appeal of the dish.
71. To achieve the perfect texture, make sure to chiffonade carefully.
72. A good chef knows how to chiffonade quickly without sacrificing quality.
73. The vibrant colors of the chiffonaded vegetables were enticing.
74. It’s important to chiffonade the herbs just before they are used.
75. For a stunning presentation, chiffonade the vegetables and arrange them artfully.
76. She was taught to chiffonade the greens at the culinary school.
77. The unique flavor came from the freshly chiffonaded herbs.
78. He prefers to chiffonade his salad ingredients for an elegant touch.
79. Chiffonade the lettuce to ensure it mixes well with the dressing.
80. The chiffonaded ingredients added a delightful crunch to the dish.
81. To elevate your cooking, learn to chiffonade like a pro.
82. A proper chiffonade can transform a simple dish into something gourmet.
83. She made a point to chiffonade the herbs every time she cooked.
84. The art of chiffonade is essential for any serious cook.
85. Chiffonading the herbs enhances their flavor profile in the dish.
86. He watched a video on how to chiffonade correctly before starting.
87. The chef’s signature move was to chiffonade the herbs just before plating.
88. Use a sharp knife to easily chiffonade the leafy greens.
89. The chiffonaded herbs were the perfect finishing touch for the dish.
90. For an extra kick, chiffonade some chili leaves into your stir-fry.
91. The vibrant colors of the chiffonaded vegetables were a feast for the eyes.
92. She loves to chiffonade her ingredients for a polished look.
93. The key to a great salad is to chiffonade the greens finely.
94. Chiffonade some fresh dill to sprinkle over the fish for added flavor.
95. His culinary skills improved significantly after mastering how to chiffonade.
96. Chiffonading the herbs just before serving keeps them fresh.
97. The chiffonaded vegetables paired beautifully with the main dish.
98. Always remember to chiffonade your herbs for the best taste.
99. The final touch was to chiffonade the basil for garnish.
100. She effortlessly learned to chiffonade, impressing everyone at the dinner party.