Kitchen Basic Cuts

• • measuring 3/4 inch x 3/4 inch x 3/4 inch.
  • most often used for vegetables like potatoes and sometimes watermelons.

  large dice
• • rectangular stick that measures 1/2 inch x 1/2 inch x 2 1/2 to 3 inches.
  • the starting point to another cut, medium dice.

  batonnet
• • measures 1/2 inch x 1/2 inch x 1/2 inch and smaller ver of large dice.
  • good choice when recipes dont specify the size of the dice.

  medium dice
• • measuring 1/4 inch x 1/4 inch x 2 1/2 to 3 inches.
  • "matchstick cut"
  • starting point for the small dice.

  allumette
• • the littlest of the dice cuts, measures 1/4 inch x 1/4 inch x 1/4 inch
  • produced by slicing the allumette into 1/4 inch sections.

  small dice
• • measures 1/8 inch x 1/8 inch x 2 1/2 inches, basically allumette cut once more lengthwise.
  • most often use this cut for carrots, celery, or potatoes, and see thin strips used as a garnish.

  julienne
• • measures 1/8 inch x 1/8 inch x 1/8 inch, makes it the smallest of the dice cuts.
  • usually used for garnishes.

  brunoise
• • measures 1/16 inch x 1/16 inch x 2 inches.
  • starting point for the fine brunoise cut
  • often used for garnishes.

  fine julienne
• measures 1/16 inch x 1/16 inch x 1/16 inch.

  fine brunoise
• • smaller than a fine brunoise
  • is less precise since it is supposed to be finely cut
  • when we want the flavor to be distributed more throughout the dish.

  mince
• • mainly used for vegetable leaves and fresh herbs, in particular basil.
  • leaves are stacked, rolled, and then sliced perpendicularly, creating thin strips.

  chiffonade