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    Basic Culinary Arts Cuts and Shapes

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    ジェッサ メイ
    The document defines various culinary knife cuts and their sizes used in basic food preparations. It describes the large dice, batonnet, medium dice, allumette, small dice, julienne, brunoise, fine julienne, fine brunoise, mince, and chiffonade cuts. Each cut has a specific size and most common uses for vegetables, fruits or herbs. The document provides visual definitions to help kitchen staff learn essential knife skills.

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    Basic Culinary Arts Cuts and Shapes

    Uploaded by

    ジェッサ メイ
    75 views2 pages
    The document defines various culinary knife cuts and their sizes used in basic food preparations. It describes the large dice, batonnet, medium dice, allumette, small dice, julienne, brunoise, fine julienne, fine brunoise, mince, and chiffonade cuts. Each cut has a specific size and most common uses for vegetables, fruits or herbs. The document provides visual definitions to help kitchen staff learn essential knife skills.

    Original Description:

    Cuts and shape

    Original Title

    Basic-Culinary-Arts-Cuts-and-Shapes

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    The document defines various culinary knife cuts and their sizes used in basic food preparations. It describes the large dice, batonnet, medium dice, allumette, small dice, julienne, brunoise, fine julienne, fine brunoise, mince, and chiffonade cuts. Each cut has a specific size and most common uses for vegetables, fruits or herbs. The document provides visual definitions to help kitchen staff learn essential knife skills.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    75 views2 pages

    Basic Culinary Arts Cuts and Shapes

    Uploaded by

    ジェッサ メイ
    The document defines various culinary knife cuts and their sizes used in basic food preparations. It describes the large dice, batonnet, medium dice, allumette, small dice, julienne, brunoise, fine julienne, fine brunoise, mince, and chiffonade cuts. Each cut has a specific size and most common uses for vegetables, fruits or herbs. The document provides visual definitions to help kitchen staff learn essential knife skills.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 2

    Basic Culinary Arts Cuts and Shapes: Kitchen Essentials & Basic Food Preparations

    Name: Used to:


    The large dice is a culinary
    knife cut measuring 3/4
    Large Dice inch × 3/4 inch × 3/4 inch.
    This square cut is most
    often used for vegetables
    like potatoes, and
    sometimes fruits such as
    watermelon.

    The batonnet (pronounced


    bah-tow-NAY) is basically
    Batonnet creating a rectangular stick
    that measures 1/2 inch ×
    1/2 inch × 2 1/2 to 3 inches.
    It is also the starting point
    for another cut, the
    medium dice.

    The medium dice measures


    1/2 inch × 1/2 inch × 1/2
    inch, and is a smaller
    Medium Dice version of the large dice.
    This is generally a good
    choice when recipes don't
    specify the size of the dice
    and the ingredient list just
    says "diced tomatoes."

    Measuring 1/4 inch × 1/4


    inch × 2 1/2 to 3 inches, the
    allumette is sometimes
    Allumette referred to as the
    "matchstick cut." It's also
    the starting point for the
    small dice.

    The littlest of the dice cuts,


    the small dice measures 1/4
    inch × 1/4 inch × 1/4 inch
    Small Dice and is produced by slicing
    the allumette into 1/4-inch
    sections.

    The julienne cut measures


    Julienne 1/8 inch × 1/8 inch × 2 1/2
    inches and is basically the
    allumette cut once more
    lengthwise. You will most
    often use this cut for
    carrots, celery, or potatoes,
    and see the thin strips used
    as a garnish.

    The brunoise knife cut


    (pronounced BROON-wahz)
    Brunoise measures 1/8 inch × 1/8
    inch × 1/8 inch, which
    makes it the smallest of the
    dice cuts. Brunoise is
    usually used for garnishes.

    The fine julienne knife cut


    measures 1/16 inch × 1/16
    Fine Julienne inch × 2 inches. It is also the
    starting point for the fine
    brunoise cut. This cut is
    often used for garnishes.

    The fine brunoise knife cut


    (pronounced BROON-wahz)
    Fine Brunoise measures 1/16 inch × 1/16
    inch × 1/16 inch. It sure is
    tiny!

    Smaller than a fine


    brunoise, the mince is less
    Mince precise since it is supposed
    to be finely cut. We most
    often mince garlic, or other
    aromatics, when we want
    the flavor to be distributed
    more throughout the dish.
    The chiffonade cut is mainly
    used for vegetable leaves
    Chiffonade and fresh herbs, in
    particular, basil. The leaves
    are stacked, rolled, and
    then sliced perpendicularly,
    creating thin strips.

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