The following are the basic knife cutting sizes for vegetables, herbs, and a variety of other foods used in the cooking process. You will typically see recipes call for these types of cuts. Long, thin square cuts (carrots, potatoes...etc) - Fine Julienne - 1/16" x 1/16" x 1-2 inches
- Junlienne - 1/8" x 1/8" x 1-2 inches
- Allumette - 1/8" x 1/8" x 1-2 inches (when referring to potatoes)
- Batonnet - 1/4" x 1/4" x 2-2 1/2 inches
Square (cubed), even cuts (carrots, onions, potatoes...etc) - Brunoise - 1/8" cubed
- Small Dice - 1/4" cubed
- Medium Dice - 1/3" cubed
- Large Dice - 3/4" cubed
Odd size cuts (carrots...etc) - Paysanne (like small tiles) - 1/2" x 1/2" x 1/8"
- Tourne (has a football shape) - Seven 2" sides
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