Basic cuts of vegetable
Below are some of the "Basic Cuts" these are very important for even cooking, appearance and presentation. As every Chef knows, it takes a very sharp knife and practice to achieve these cuts consistently. Pictured from top, clockwise are: 1. Brunoise - This Cut is 1/8 by 1/8 by 1/8 inch square. 2. Small Dice - This cut is 1/4 by 1/4 by 1/4 inch square. 3. Medium Dice - This cut is 1/2 by 1/2 by 1/2 inch square. 4. Large Dice - This cut is 3/4 by 3/4 by 3/4 inch square. 5. Julienne - This cut is 1/8 by 1/8 inches by 3 inches long. 6. Battonet - This cut is 1/4 by 1/4 by 2 1/2 inches long. 7. French Fry - This cut is 1/2 by 1/2 by 3 inches long. |