Types of Cuts

Mincing To cut into very small pieces Finely chopped & minced are used interchangeably Mainly used on shallots, garlic, herbs

Dicing/Cubing To cut into cubes with 6 equal sides Must be cut into sticks before dicing/cubing Can be: Brunoise: 1/8’ X 1/8’ X 1/8’ Small: ¼’ X ¼’ X ¼’ Medium: ½’ X ½’ X ½’ Large (cubed) ¾’ X ¾’ X ¾’

Julienne & Batonnet Both are stick shapes Julienne are 1/8’ thick Batonnet are ¼’ thick These cuts are used to dice/cube Cutting directions Peel item Square off sides Trim to proper length Cut even slices to desired thickness Stack & cut evenly into stick

Slicing To cut an item into relatively broad, thin pieces Can be finished cut or 1st step in others 3 main specialty cuts: Chiffonade Rondelles Diagonals

Slicing Chiffonade Finely sliced or shredded leafy vegetables Used as a garnish or a base Steps: Wash & destem Stack several leaves together & roll like a cigar Make fine slices across leaves while holding tightly

Slicing Rondelles Also called rounds Disk-shaped slices Used on cylindrical fruit & vegetables Steps Peel, if desired Place on cutting board Make even slices perpendicular to the item being cut

Slicing Diagonals Elongated or oval-shaped cuts Similar to rondelles except cut on the diagonal Steps Peel, if desired Place on cutting board Position knife to desired angle & slice evenly

Slicing Oblique Paysanne Small pieces cut with 2-angles Looks wedge-shaped Used on carrots & parsnips Paysanne Cut food into 1/2 x 1/2 inch square cuts of about 1/8 inch thick Usually cut very thin and cut in the form of the vegetable being cut. Usually prepared from carrots, turnips, rutabagas, & potatoes