Knife Cut Images

VEGETABLE CUTS

macedoine measures 5 mm × 5 mm × 5 mm and is produced by slicing the baton into sections

medium dice measures 1 cm × 1 cm × 1 cm

large dice is a knife cut measuring 2 cm × 2 cm × 2 cm

Baton is a basic knife cut measuring 5 mm × 5 mm × 4-6 cm.

Allumette is a basic knife cut measuring 3 mm × 3 mm × 4-6 cm

Julienne is a basic knife cut measuring 1 mm × 1 mm × 4-6 cm

Brunoise is a basic knife cut measuring 1 mm × 1 mm × 1 mm

OTHER CLASSIC CUTS

Carré large dice 4 cm cube

Paysanne, small tile 1mm x 5mm x 5mm

Vichy short, very thin stick less than 2mm thick slice
Frite French fry 1/2″ x 1/2 ” x 3″
Pont-Neuf steak fry 3/4″ x 3/4″ x 3″
Mignonette stick 3/8″ x 3/8″ x 2″
Mirepoix rough cut 1″ average
Chips/Rondelle/Bias very thin slice 1/8″ slice
Gaufrettes waffle 1/8″ thick; perforated
Oblique roll cut 45° angle cut
Paille straw Finely shredded
Parisienne Paris style Sphere shape: 1″ average
Noisette pazelnut Sphere shape; 1/2″ to 3/4″
Tourné Olivette olive like 7 sided; 1″ to 2″
Tourné Chateau castle like 7 sided; 2″ to 2 1/2″
Tourné Fondante melting 7 sided; 3″ or more

WHY WE CUT UNIFORM SHAPES AND SIZES

1. ensures even cooking
2. enhances the appearance of the product (eye appeal)
3. shows skill and technique
4. intimidates fellow cooks 😉