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:.