Which of the following is NOT one of the four types of knife cuts?

Sauté is not one of the four types of knife cuts. The four common types of knife cuts primarily refer to the techniques used to prepare vegetables and meats, enhancing presentation and cooking properties. Julienne, chiffonade, and brunoise are all specific cutting techniques:

• Julienne involves cutting food into long, thin strips.

• Chiffonade is a technique used primarily for leafy vegetables where the leaves are rolled and cut into thin ribbons.

• Brunoise refers to cutting food into very small, uniform cubes.

Sauté, on the other hand, is a cooking method where food is cooked quickly in a small amount of fat over relatively high heat, rather than a slicing technique. Understanding the distinction between knife cuts and cooking techniques is essential in culinary arts, as it helps in the preparation and presentation of dishes.