1. Knife cuts 1

2. Pont Neuf - squaring off a potato to make it easier to handle

3. PROPERTY OF PIMA COUNTY JTED, 2010
Slice - to cut into large, thin pieces 3
PROPERTY OF PIMA COUNTY JTED, 2010

4. Chop - to cut into small pieces of approximately ¼” or smaller
Chop - to cut into small pieces of approximately ¼” or smaller. (chunky bits) There is no standard size for chopped vegetables.

5. Mince or (Finely Chop) - to cut into pieces 1/8” or smaller; very fine and even cut, frequently used for garlic, shallots, and herbs

6. Batonnet – a matchstick cut measuring ¼” x ¼” x 2” to 2½” (thicker version of julienne)

7. Small Dice - To cut into ¼” x ¼” x ¼ ”
square pieces, a cube of equal sides
Medium Dice - To cut into ½” x ½” x ½” square pieces, a cube of equal sides
Large Dice - To cut into ¾” x ¾” x ¾”

8. Rondelle cut ̶ a cut that produces disk-shaped, oval/round pieces

9. Chiffonade- a cut that produces thinly sliced ribbons or shredded leafy vegetables or herbs.