Culinary Basics

Kife Skills

Name of Cut	Dimensions	Summary	Method
The Julienne Cut	2mm X 2mm X 4cm (1/16in X 1/16in X 2in)	Julienne cut is a stick shaped cut that is very thin.	Start off with a piece which is cut into square shape , then slice that item length-wise at a thickness of 1-2mm leaving thin rectangular cuts. Now, take the thin slices and apply repeat the same technique. Result is Juliennes
The Brunoise Dice	2mm X 2mm X 2mm (1/16 in X 1/16 in X 1/16 in)	This is the smallest dice	Start off with  julienne cuts, bunch them up with your hands, then cut into equally shaped dice.
The Small Dice	3mm X 3mm X 3mm (1/8 in X 1/8 in X 1/8 in)	Slightly larger then Brunoise cut	Start off with the squared-off food item at a thickness of 3mm, bunch them up with your hands, then cut into equally shaped dice.
The Batonnet	6mm X 6mm X 6cm (1/4 in X 1/4 in X 2 in)	Large Stick Cut	The Batonnet is a larger stick-cut and is used when serving a larger potion of an item such as a vegetable side, to gain height in a dish, or to provide imposing linear appeal to an otherwise linear-absent dish.
The Medium Dice	6mm X 6mm X 6mm (1/4 in X 1/4 in X 1/4 in)	It’s a stage derived from Batonnet cut.	Slicing the batonnet yields medium dice.
The Baton	12mm X 12mm X 6cm (1/2 in X 1/2 in X 2-1/2 in)	It’s the largest stick cut	Cut out the largest stick from a food item.
The Large Dice	12mm X 12mm X 12mm (1/2 in X 1/2 in X 1/2 in).	It is used for stews, long-cooking dishes and in stocks.
The Paysanne Cut	12mm X 12mm X 3mm (1/2 in X 1/2 in X 1/8 in)	It’s a a slimmer, flat, square item	First create your desired stick-cut size, then slicing thinly to produce a thin square.
The Chiffonade		This cut is used for slicing very thin items such as herbs or leaf vegetables.	Stack the food items, roll up, make thin slices, this yieldst chiffonade suitable for garnishing and other purposes.