Basic Knife Cuts. large dicemedium dicejulienne Small dice batonnete Rondelle Brunoise Chiffonade Paysanne.

Basic Knife Cuts

large dice medium dice julienne

Small dice batonnete Rondelle

Brunoise Chiffonade Paysanne

The medium dice measures ½ inch × ½ inch × ½ inch.

The large dice is a culinary knife cut

measuring ¾ inch × ¾ inch × ¾ inch.

The batonnette measures1/4 inch × 1/4 inch × 2 inches. It is also the starting point for another cut,

the small dice. http://video.about.com/culinaryarts/Batonnet-and-Alumette-Knife.htm

Measuring1/8 inch × 1/8 inch × 2 inches, the julienne is sometimes referred to as the

"matchstick cut." It's also the starting point for the Brunoise dice.

The small dice measures ¼ inch × ¼ inch × ¼ inch and is produced by slicing the batonette into

¼ inch sections.

The julienne cut measures 1/8 inch × 1/8 inch × 2 inches.

The brunoise knife cut (pronounced BROON-wah) measures 1/8 inch × 1/8 inch

× 1/8 inch.

A rondelle is a coin-shaped slice of a cylindrical vegetable only an 1/8 inch in diameter

The chiffonade knife cut is very thin strips usually measuring 1/8 inches thick. It looks like little

ribbons.

A  paysanne  is a decorative cut that’s related to the medium dice, but sliced into 1/8 inch thick

squares (1/2 in x 1/2 in x 1/8 in). Paysanne are most often used as a garnish and can be cut 3

ways:.