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Basic Knife Cuts

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.

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Ker Tabua
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6K views1 page

Basic Knife Cuts

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.

Uploaded by

Ker Tabua
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd

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

Tabua, Dhikr A. THM37 Basic Knife Cuts Brunoise 1/8” /3mm Cubes Batonnet 1/4” /6mm Sticks Julienne 1/8”/ 3mm Sticks Fine

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