Culinary Cuts

Julienne: Thin, long strips generally about 2-3 mm thick. Ideal for carrots, celery, and peppers.

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Brunoise: Similar to julienne, but then these strips are cut into small cubes about 2 mm on each side. It’s an advanced technique for achieving uniform size.

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Dice:

Large Dice – Carre: Cubes approximately 2 cm on each side.
Medium Dice – Parmentier: Cubes about 1 cm on each side.
Small Dice Macedoine: Cubes around 0.5 cm on each side.

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Chiffonade: Used mainly for herbs and leafy greens. The leaves are rolled up and then cut into very thin strips.

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Rondelle: Round or sliced cuts, used for cucumbers, carrots, or any cylindrical vegetable.

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Bias or Chateau: Diagonal cuts, giving slices an oval shape, typically done with carrots or celery to increase the surface area for cooking.

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Baton: Similar to julienne but with larger dimensions, like 1.2 cm x 1.2 cm x 5 cm.

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Batonnet: Similar to julienne but with larger dimensions, like 0.6 cm x 0.6 cm x 5 cm.

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Mirepoix: Although not a specific cut, it’s a chopping style where onions, carrots, and celery are cut into large pieces for soup and sauce bases.

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Paysanne: Cut into flat, thin shapes like triangles, rectangles, or circles, usually 1-2 mm thick.

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Chop: A general term for cutting ingredients into irregular pieces, without the need for uniformity.

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Mince: Cut into very small pieces, almost to the point of turning into a paste, used for garlic, herbs, or onions.

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Slice: To cut into slices or slabs, can be any thickness depending on the use.

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Shred: Generally applied to cooked meat or vegetables to get thin strands.

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