Scribd Logo
Upload

Welcome to Scribd!

  • Basic Knife Cuts

    Uploaded by

    Ker Tabua
    1K views1 page
    This document provides information on common knife cuts used in cooking, including batonnet, brunoise, julienne, fine brunoise, fine julienne, large dice, small dice, and medium dice cuts. Each cut is defined by its size in both inches and millimeters for sticks or cubes.

    Original Description:

    culinary

    Copyright

    © © All Rights Reserved

    Available Formats

    DOCX, PDF, TXT or read online from Scribd

    Did you find this document useful?

    Is this content inappropriate?

    Report this Document
    This document provides information on common knife cuts used in cooking, including batonnet, brunoise, julienne, fine brunoise, fine julienne, large dice, small dice, and medium dice cuts. Each cut is defined by its size in both inches and millimeters for sticks or cubes.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    1K views1 page

    Basic Knife Cuts

    Uploaded by

    Ker Tabua
    This document provides information on common knife cuts used in cooking, including batonnet, brunoise, julienne, fine brunoise, fine julienne, large dice, small dice, and medium dice cuts. Each cut is defined by its size in both inches and millimeters for sticks or cubes.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    of 1

    Tabua, Dhikr A.

    THM37

    Basic Knife Cuts


    Batonnet
    1/4” /6mm Brunoise
    Sticks 1/8” /3mm
    Cubes

    Julienne
    Fine Bruinoise
    1/8”/ 3mm
    1/16” /1.5mm
    Sticks
    Cubes

    Fine Julienne Large Dice


    1/16”/ 1.5mm 3/4” / 2cm
    Sticks Cubes

    Small Dice Medium Dice


    1/4” /6mm 1/2” / 1.2cm
    Cubes Cubes

    You might also like