The Misfit's Manual to Knife Cuts

Sometimes when reading recipes, the author or publisher uses terms to describe how an item should be cut. It is hard to know how to cut something if you are not aware of the terminology. Below is the Misfit’s Manual to Knife Cuts.

Misfit Level: Beginner


• Dice, Small - Cut ingredients into cubes (1/4" x 1/4" x 1/4").

• Dice, Medium -  Cut ingredients into cubes (1/2" x 1/2" x 1/2").

• Dice, Large -  Cut ingredients into cubes (3/4" x 3/4" x 3/4").

• Chop, coarse (rough) - Cut ingredients into pieces roughly the same size. Usually done with items where appearance
is not important.

• Mince - Cut ingredients into very small pieces.

• Rondelle - Cut cylinder-like vegetables crosswise to make round or oval flat pieces.

Misfit Level: Intermediate


• Julienne -  Cut vegetables, potatoes, or other items into matchstick shape (1/8" x 1/8" x 1").

• Fine Julienne - Same as Julienne but smaller (1/16" x 1/16" x 1").

• Chiffonade -  Cut ingredients into long, fine strips. Commonly used for leafy vegetables and herbs.

• Oblique / Roll Cut - Cut ingredients into a diagonal, then roll 180˚, and cut on the same diagonal. Used with long cylinder-like vegetables.

Misfit Level: Advanced


• Allumette - Cut of vegetables, potatoes, or other items in a matchstick shape (1/8" x 1/8" x 2").

• Baton / Batonnet - Cut of vegetables, potatoes, or other items into a french fry shape (1/4" x 1/4" x 2-1/2"). This is somewhat larger then julienne and allumette.

• Brunoise - Cut of vegetables, potatoes, or other items. First julienne then cut crosswise (1/8" x 1/8" x 1/8").

• Fine Brunoise - Same as Brunoise but smaller (1/16" x 1/16" x 1/16").

• Paysanne (fermier) - Cut ingredients into flat, square pieces (1/2" x 1/2" x 1/8").

• Lozenge - Cut ingredients into a small diamond shape (1/2" x 1/2" x 1/8").

• Tourné - Cut ingredients into a small 7-sided barrel or football shape that is no longer then 2" in length.



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