1. Newport Area Career & Tech Center
Culinary Knife Cuts
Newport Area Career & Tech Center
Culinary Arts Program
Chef Steven Kalble

2. Large Brunoise A basic knife cut measuring ¾ inch × ¾ inch × ¾ inch.
BROON-wah
Also known as Large Dice.
Used mostly for potatoes & carrots.
Excellent for Stews & Soups

3. Medium Brunoise A basic knife cut measuring ½ inch × ½ inch × ½ inch
Potatoes, Carrots, Celery & Meats
Vegetable soups & Salads

4. Fine Brunoise
A basic knife cut measuring 1/16 inch × 1/16 inch × 1/16 inch.
(fine) BROON-wah
Also called “Minced”
All items: Garlic, Herbs & Spices
Salads & Soups

5. Batonnet A basic knife cut measuring ½ inch × ½ inch × 2½-3 inches.
bah-tow-NAY
Potatoes, Carrots, Eggplant & Cheese
Steak Fries & Vegetable “fingers”
Mozzarella sticks

6. Allumette A basic knife cut measuring ¼ inch × ¼ inch × 2½ inches.
al-yoo-MET
Potatoes , Carrots & Root Vegetables
Matchstick cut or Shoe String

7. Julienne A basic knife cut measuring 1/8 inch × 1/8 inch × 2½ inches.
joo-lee-ENN
Garnish: Carrots, Celery & Onions
Fruit de Meir
Shoe String French Fries

8. Fine Julienne
A basic knife cut measuring 1/16 inch × 1/16 inch × 2 inches.
joo-lee-ENN
Potatoes, Carrots, Celery & Root Vegetables
Classic French Fries