Classic, Uniform Vegetable Cuts

Name Basic Shape Size

Minimum Cooking
Large Dice Cube 3/4” x 3/4” x 3/4”
Temperatures
Poultry...................165°
Stuffed Pasta........165°
Ground Beef ........155°
Ground Pork.........155°
Medium Dice Cube 1/2” x 1/2” x 1/2” Whole Beef...........145°
Seafood................145°
Pork......................145°
Lamb.....................145°
1/4” x 1/4” x 1/4” Eggs......................145°
Small Dice Cube start with batonnet

Holding Temperatures
1/8” x 1/8” x 1/8” Cold Holding 41° or below
Brunoise Cube start with julienne Hot holding 135° or higher
Temperature danger zone 41°- 135°

Batonnet Stick 2 to
2 1/2” x 1/4” x 1/4”
Recipe Equivalents
1 C = 48 t, 16 T, 8 fl oz
1 1/2” to 1/4 C = 4 T
Julienne Stick 2” x 1/8” x 1/8” 1/3 C = 5 1/3 T
1/2 C = 8 T
2/3 C = 10 2/3 T
3/4 C = 12 T
Square, triangle, 1 T=3t
Square, Triangle, circle or half-round depending
Paysanne on the vegetable shape. Pieces 2 T = 1 fl oz, 1/8 C
Round are uniformly 1/2” x 1/2” x 1/8” 1 pt = 2 C, 16 fl oz
1 qt = 4 C, 2 pt, 32 fl oz
1 gal = 4 qt, 8 pt, 16 C, 128 oz
1 pd = 16 oz
Chiffonade Thin Strip Roll leafy green or herbs into a 1 peck = 8 quarts
tube; then cut into thin strips
1 stick of margarine = 1/2 C or 1/4 lb

Rondelle: Disk Varies, but each piece should

Round be the same size. Cut
Shaped Slices perpendicular to the food.

Diagonal: Oval Varies, but each piece should be

Round the same size. Cut at an angle to
shaped slices the food. Generally 1/4” thick.

7 sided, 2” long and

Tourne Round 3/4” in diameter