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Cuts

classic culinary cuts

QuestionAnswer
Allumette Sometimes called the matchstick cut
Batonnet translated literally from french, means little stick measures .25 in x .25 in x 2 in starting point for the small dice
Julienne measures 1/8 in x 1/8 in x 2 in starting point for the brunoise cut
Brunoise cut from Julienne 1/8 in x 1/8 in x 1/8 in
Macedoine 1/4 in dice
Large Dice cubes with sides measuring 3/4 in
Medium Dice cubes with sides measuring 1/2 in
Small Dice cubes with sides measuring 1/4 in cut from batonnet
Slice to cut into uniform cross cuts
Paysanne 1/2 in x 1/2 in x 1/8 in round, square, or rectangles
Parisienne large spherical shape
Olivette Olive shaped
Noisette Small hazelnut-size cut
Chateau large barrel shape
Concasse roughly chopped
Chop cut into irregular shaped pieces
Mince cut into very fine pieces
Emincer cut into very thin slices
Shred cut into very thin strips
Created by: llahham
Popular Culinary Arts sets

 

 



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