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Classic Knife Cuts

Culinary cuts

QuestionAnswer
Julienne 1/8 x 1/8 x 2-2½
Bâtonnet ¼ x ¼ x 2-2½
Brunoisette 1/16 Cubed
Brunoise 1/8 Cubed
Mirepoix Small ¼ Cubed
Mirepoix Medium ½ Cubed
Mirepoix Large ¾ Cubed
Concassé Rough chop
Hacher Fine chop
Macédoine Medium dice for fruit
Émincer Fine slice
Ciseler/Chiffonade Fine slice for greens
Tournés "Football" Shaped cut
Cheveux 1/32 x 1/32 x 2 Potatoes
Paille 1/16 x 1/16 x 2 Potatoes
Allumette 1/8 x 1/8 x 2 Potatoes
Mignonette ¼ x ¼ x 2½ Potatoes
Pont neuf ½ x ½ x 3
Chips Peeled & sliced 1/16 thick
Cocotte Small 7-sided barrel with squared ends
Château Large 7-sided barrel with squared ends
Fondante Medium 5-sided barrel with 1 flat side & squared ends
Parisianne Round Shape
Gaufrette Thin (1/16") "Waffle" cut
Dés Dice
Dent de Loup Wolves teeth
Sifflet Whistle
Julienne fine 1/16 x 1/16 x 2
Created by: r.burns
Popular Culinary Arts sets

 

 



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