Basic Knife Cuts

1. Basic Knife Cuts

2. large dice medium dice julienne Small dice batonnete Rondelle Brunoise Chiffonade Paysanne

3. The medium dice measures ½ inch × ½ inch × ½ inch.

4. The large dice is a culinary knife cut measuring ¾ inch × ¾ inch × ¾ inch.

5. The batonnette measures1/4 inch × 1/4 inch × 2 inches. It is also the starting point for another cut, the small dice. http://video.about.com/culinaryarts/Batonnet-and-Alumette-Knife.htm

6. Measuring1/8 inch × 1/8 inch × 2 inches, the julienne is sometimes referred to as the "matchstick cut." It's also the starting point for the Brunoise dice.

7. The small dice measures ¼ inch × ¼ inch × ¼ inch and is produced by slicing the batonette into ¼ inch sections.

8. The julienne cut measures 1/8 inch × 1/8 inch × 2 inches.

9. The brunoise knife cut (pronounced BROON-wah) measures 1/8 inch × 1/8 inch × 1/8 inch.

10. A rondelle is a coin-shaped slice of a cylindrical vegetable only an 1/8 inch in diameter

11. The chiffonade knife cut is very thin strips usually measuring 1/8 inches thick. It looks like little ribbons.

12. A  paysanne  is a decorative cut that’s related to the medium dice, but sliced into 1/8 inch thick squares (1/2 in x 1/2 in x 1/8 in). Paysanne are most often used as a garnish and can be cut 3 ways:.