Culinary Basics

Kife Skills

Name of Cut Dimensions Summary Method
The Julienne Cut 2mm X 2mm X 4cm (1/16in X 1/16in X 2in) Julienne cut is a stick shaped cut that is very thin. Start off with a piece which is cut into square shape , then slice that item length-wise at a thickness of 1-2mm leaving thin rectangular cuts. Now, take the thin slices and apply repeat the same technique. Result is Juliennes
The Brunoise Dice 2mm X 2mm X 2mm (1/16 in X 1/16 in X 1/16 in) This is the smallest dice Start off with  julienne cuts, bunch them up with your hands, then cut into equally shaped dice.
The Small Dice 3mm X 3mm X 3mm (1/8 in X 1/8 in X 1/8 in) Slightly larger then Brunoise cut Start off with the squared-off food item at a thickness of 3mm, bunch them up with your hands, then cut into equally shaped dice.
The Batonnet 6mm X 6mm X 6cm (1/4 in X 1/4 in X 2 in) Large Stick Cut The Batonnet is a larger stick-cut and is used when serving a larger potion of an item such as a vegetable side, to gain height in a dish, or to provide imposing linear appeal to an otherwise linear-absent dish.
 The Medium Dice 6mm X 6mm X 6mm (1/4 in X 1/4 in X 1/4 in) It’s a stage derived from Batonnet cut. Slicing the batonnet yields medium dice.
The Baton 12mm X 12mm X 6cm (1/2 in X 1/2 in X 2-1/2 in) It’s the largest stick cut Cut out the largest stick from a food item.
The Large Dice 12mm X 12mm X 12mm (1/2 in X 1/2 in X 1/2 in). It is used for stews, long-cooking dishes and in stocks.
The Paysanne Cut 12mm X 12mm X 3mm (1/2 in X 1/2 in X 1/8 in) It’s a a slimmer, flat, square item First create your desired stick-cut size, then slicing thinly to produce a thin square.
The Chiffonade This cut is used for slicing very thin items such as herbs or leaf vegetables. Stack the food items, roll up, make thin slices, this yieldst chiffonade suitable for garnishing and other purposes.

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