List of culinary knife cuts

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Celery julienne
There are a number of regular knife cuts that are used in many recipes. Each pro
duces a standardized cut piece of food. The two basic shapes for these cuts are
the strip and the cube. Strips are generally cut to 2-3 inches, and are defined b
y width, from thickest to thinnest as "batonnet", "allumette", "julienne", and "
fine julienne". The cube shapes, in order from largest to smallest, are the larg
e, medium, and small dice, the brunoise, and the fine brunoise.[1]
Contents [hide]
1 Strip cuts
1.1 Batonnet
1.2 Julienne
1.3 Fine julienne
2 Cube cuts
3 Other cuts
4 References
Strip cuts[edit]
Batonnet[edit]
Translated literally from French, batonnet means "little stick". The batonnet me
asures approximately 1/4 inch x 1/4 inch x 2-2.5 inches (6mm x 6mm x 5 6 cm). It i
s also the starting point for the small dice.[1]
Julienne[edit]
Referred to as the allumette when dealing with potatoes, and sometimes also call
ed the "matchstick cut" (which is the translation of "allumette" from French), t
he julienne measures approximately 1/8 inch 1/8 inch 1-2 inches (3mm 3mm 3 5 cm).
It is also the starting point for the brunoise cut.[1] The first reference to Ju
lienne occurs in Franois Massialot's Le Cuisinier Royal in 1722.[1]
Fine julienne[edit]
The fine julienne measures approximately 1/16 inch 1/16 inch 1-2 inches (1.5mm 1
.5mm 3 5 cm), and is the starting point for the fine brunoise cut.[1]
Cube cuts[edit]
Cuts with six even sides include:[1]
Large dice (Carr); sides measuring approximately inch (2 cm).
Medium dice (Parmentier); sides measuring approximately inch (1.25 cm).
Small dice (Macdoine); sides measuring approximately inch (6mm).
Brunoise; sides measuring approximately 1/8 inch (3mm).
Fine brunoise; sides measuring approximately 1/16 inch (1.5mm).
Other cuts[edit]
Other cuts include:[1]
Paysanne; inch x inch x 1/8 inch (1 cm x 1 cm x 3mm)
Lozenge; diamond shape, inch x inch x 1/8 inch (1 cm x 1 cm x 3mm)
Fermire; cut lengthwise and then sliced to desired thickness, 1/8- inch (3mm to 1
cm)
Rondelle; cut to desired thickness, 1/8- inch (3mm to 1 cm)
Tourn; 2 inches (5 cm) long with seven faces
References[edit]
icon Food portal
^ Jump up to: a b c d e f g The Culinary Institute of America (2011). The Profes
sional Chef (9th ed.). Hoboken, New Jersey: John Wiley & Sons. pp. 622 4. ISBN 978
-0-470-42135-2. OCLC 707248142.
[hide] v t e
Cutting techniques
Strip cuts
Julienning Allumette
Cube cuts
Dicing Brunoise
Other cuts
Mincing Accordion cut Butterflying Chiffonade Crinkle-cutting Spatchcocking
Categories: Cutting techniques (cooking)Food preparation techniques
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