Final answer:
The 'Tri-Cut Onion' refers to a particular technique of preparing an onion in the culinary arts, where the onion is halved then two v-shaped cuts are made to remove a triangular segment including the root.
Step-by-step explanation:
The question pertains to the cutting specifications for a Tri-Cut Onion, a term often used in culinary arts referencing a particular way of preparing an onion. While the information referenced from the source "Hoch, Cut with the Kitchen Knife" shared under a CC BY-NC-SA 4.0 license by Libre Texts does not provide direct instructions on onion cutting techniques, I can offer a general guideline on how a Tri-Cut Onion is prepared based on commonly accepted culinary practices. To execute a Tri-Cut on an onion, you would begin by cutting the onion in half from the stem to root. You then peel the onion and make two cuts in the shape of a 'V' within each half, aiming to remove a triangular wedge that includes the root and thereby the portion of the onion where most tears are provoked from. This technique helps keep the onion together during the subsequent dice or chop, making it advantageous for various cooking applications.