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Basic Knife Cuts

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.

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Basic Knife Cuts

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  1. Basic Knife Cuts

  2. large dice medium dice julienne Small dice batonnete Rondelle Brunoise Chiffonade Paysanne

  3. The medium dice measures ½ inch × ½ inch × ½ inch.

  4. The large dice is a culinary knife cut measuring ¾ inch × ¾ inch × ¾ inch.

  5. 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

  6. 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.

  7. The small dice measures ¼ inch × ¼ inch × ¼ inch and is produced by slicing the batonette into ¼ inch sections.

  8. The julienne cut measures 1/8 inch × 1/8 inch × 2 inches.

  9. The brunoise knife cut (pronounced BROON-wah) measures 1/8 inch × 1/8 inch × 1/8 inch.

  10. A rondelle is a coin-shaped slice of a cylindrical vegetable only an 1/8 inch in diameter

  11. The chiffonade knife cut is very thin strips usually measuring 1/8 inches thick. It looks like little ribbons.

  12. 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:.

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