By: Ms Nelmae Noya

BASIC KNIFE
CUTS
CHOPPING
CHIFFONADE(SHREDDING)
BATONNET(bat’un eh)
BATON, BATONNET,
JULIENNE,FINE JULIENNE
 BATON- USE FOR THICK CUT FRENCH
FRIES AND VEGETABLE DECORATIONS.
 BATONNET- USE FOR CRUDITES AND
VEGETABLE TEMPURA.
 JULIENNE- USE FOR VEGETABLES IN
STIR-FRIED NOODLES AND SALAD.
 FINE JULIENNE- USE FOR SALADS,
COLESLAW AND PLATING
DECORATION.
BRUNOISE, SMALL DICE, MEDIUM
DICE,LARGE DICE
 BRUNOISE- USE FOR DIPS AND SAUCES
AND FOR SAUTEING. (To make a brunoise
cut: Take a fine julienne and cut it into ¹⁄16-
inch cubes).
 SMALL DICE- USE FOR MIXING IN WITH
GROUND MEAT AND CONSOMME’. (To
make a small dice: Take a julienne and cut
it into ¹⁄8-inch cubes).
 MEDIUM DICE- USE FOR SOUPS
AND CHOWDERS. (Take a
batonnet and cut it into ¼-inch
cubes).
 LARGE DICE- USE FOR POT PIES
AND STEWS(Take a baton and
cut it into ½-inch cubes).
MINCING
PAYSANNE(FERMIERE)
RONDELLE
BIAS
OBLIQUE OR ROLL CUTS
NOTE TO SELF:

 If you want speed and low waste,

you’ll lose uniformity.

 If you want low waste and uniformity,

you’ll lose speed.

 If you want speed and uniformity,

you’ll have more waste.
 THANK YOU 