basic cuts of vegetable

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.