A Guide to Knife Cuts

A cooking-skills infographic illustrating basic knife cuts as a labeled grid of six vegetable examples. Cells show julienne, brunoise, dice, chiffonade, batonnet and rondelle, each with a neat overhead illustration of the cut, its name, dimensions and a one-line use. A clean culinary palette of carrot-orange, cucumber-green and cream on light grey, precise flat vector style. Bold title 'A Guide to Knife Cuts' upper-left, a small chef's-knife icon and a cutting-board texture accent, a safety 'claw grip' mini-note.

一张厨艺信息图,把基础刀工画成带标注的六格蔬菜示例网格。各格展示细丝、细粒、方丁、切丝、粗条与圆片,每格配一幅整洁的俯视切法插画、名称、尺寸与一句用途。干净的烹饪配色,胡萝卜橙、黄瓜绿与奶白,浅灰底,精准的扁平矢量风格。左上角粗体标题「基础刀工图解」,一个小主厨刀图标与砧板质感点缀,一条「用手护成爪形」的安全小提示。