Types of Cuts

The baton type of cuts is the largest stick-cut you can cut. It is used for crudites and for presentation purposes. While not used as much as the rest, it is the foundation for the more common Large Dice.

Batonnet is a basic knife cut measuring ½ inch × ½ inch × 2½-3 inches.

Brunoise is a basic knife cut measuring 1/8 inch × 1/8 inch × 1/8 inch. ... Slice and dice like a pro with a tutorial on how to use a chef's knife Knife Skills

Brunoise is a basic knife cut measuring 1/8 inch × 1/8 inch × 1/8 inch.

A julienne (also called a "matchstick") is a type of cut that makes a long thin strip. It's a good technique to use for vegetables and other ingredients when you want to heighten their presentation. It's a good technique to use for vegetables and other ingredients when you want to heighten their presentation.

Cube cuts. Cuts with six even sides include: Large dice (Carré); sides measuring approximately ¾ inch (2 cm). Medium dice (Parmentier); sides measuring approximately ½ inch (1.25 cm). Small dice (Macédoine); sides measuring approximately ¼ inch (6mm). Brunoise; sides measuring approximately 1/8 inch (3mm).

Cube cuts. Cuts with six even sides include: Large dice (Carré); sides measuring approximately ¾ inch (2 cm). Medium dice (Parmentier); sides measuring approximately ½ inch (1.25 cm). Small dice (Macédoine); sides measuring approximately ¼ inch (6mm). Brunoise; sides measuring approximately 1/8 inch (3mm).

How to cut a carrot a la paysanne for aromatic preparations: Cut carrots in half lengthwise, then again in two parts obtained the two halves. Cut into thin slices with a thickness of 1 mm.

Cut a carrot a la paysanne for a soup or a filling: Cut into pieces (for round and long vegetables), trim the section on three sides. Cut the trimmed portion into slices of 1/5 inch (0.5 cm) thick.

The littlest of the dice cuts, the small dice measures 1/4 inch × 1/4 inch × 1/4 inch and is produced by slicing the allumette into 1/4-inch sections.