INTRODUCTION

 If you spend any time in the kitchen

preparing meals, having a basic
understanding of the various culinary
knife cuts will help you make better food.
 “Knife cuts.” It simply refers to the many
different ways of cutting and shaping
food. In culinary parlance, every shape
and size has a different name, so that when
reading a recipe, the person cooking will
know exactly what to do to.
 This fancy stuff isn’t just for show. The
size and shape of vegetables in a recipe
affects the flavor and texture of a dish, and
how long it needs to cook. Small pieces
cook faster than large pieces and allow
several different flavors to be part of the
same bite. Large pieces will retain a more
recognizable flavor and rustic texture.
Using the right knife cut will get all of the
pieces to be the same size so they cook
evenly.
 TO WATCH THE FULL VIDEO :
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BASIC KNIFE CUTS
1. BATONNET

 In French, “batonnet” means “little

stick”, Many use the batonnet as the
starting point for other cuts
especially small dice as the
measurement are close. The
batonnet cut measures ¼ inch x ¼
inch on the sides and other 2-3
inches long.
2. JULIENNE / MATCHSTICK / ALUMETTE

 The Julienne cut, or matchstick

(alumette in French), is called that
because it is look like a matchstick.
Many use the Julienne as the starting
point for the brunoise cut. The cut
measures 1/8 inch x 1/8 inch and is
about 1-2 inches long. Use the extract
same method as cutting a batonnet. The
Julienne cut is perfect for salad.
3. LARGE DICE

 The large dice is ideal for foods like

hearty stew, soups, or roasted root
vegetables. The cut measures ¾ inches
on all sides. Start by cutting a larger
version of the batonnet and then cubing
it off.
4. MEDIUM DICE

 The medium dice is the perfect cut

for soups, ratatouille or
shakshuka. The cut measures ½
inches on each side.
5. SMALL DICE

 The small dice is the kind of cut you want

when making mirepoix (or that mixture you
saute that includes carrots, onions, and
celery). The eveness of the cut will ensure
even cooking and flavor distribution. The
cut measures ¼ inches on each side. The
starting point for this cut is the batonnet.
6. BRUNOISE

 To make a brunoise cut, start with a

Julienne. The brunoise is one of those
cuts that works well for peppers and
onions. The brunoise will give the most
flavor and kick when making Jalapeño
Corn Dip. This cut measures 1/8 inch all
sides.
7. FINE BRUNOISE

 A fine brunoise is the standard cut in

French cooking; you mainly use it in
creating sauces. Typically, this cut is
applied to include carrots, leeks, celery,
oniion, potatoes, and sometimes turnip.
If a recipe calls for “ a brunoise” but
doesn’t give any other specifics, it
means a mixture of these veggies in this
cut, sauteed in butter. The cut measures
1/16 inches on all sides.
8. MINCE

 Finer than a fine brunoise. The tiniest

of dices, the mince cubes something
really, really small to all get out.
You’ll normally see recipes calling for
minced garlic or minced onions and if
you don’t have a garlic cube handy,
then you’ll need some good knife
skills. The smaller the cut, the more
the taste dissipates in the recipe
(which means a stronger flavor). So if
you want something super garlicky,
go with the mince.
9. CHIFFONADE
 Chiffonade. It’s just a fun word to say.
But if you’re cutting leafy greens and
herbs. It’s a really handy cut to know.
Take leaves from your veggies or herbs
of choice (like spinach, basil or sage)
and roll them into a cigar shape. Cut
horizontally into thin strips. This
technique is typically used for garnish,
but also works well to finely shred kale
or other crunchier greens for soups,
salads, or slaws.
CONCLUSION

 Learning these basic cutting techniques lays the groundwork to keep your
knife skills sharp. Once you master these, other more complicated cuts come
easily, especially when you get comfortable holding a chef’s knife.
 Knowing your knife cuts can make a world of difference when it comes to
cooking. Having your ingredients prepared properly helps it to cook evenly
and distribute flavors as the recipe intends.
REFERENCES

 RSVP International. (2019, August 29). 9 Basic Knife Skills to Master - Knife
Cut How-To’s and Photo Manual. RSVP International Inc. https://www.rsvp-
intl.com/knowing-knife-cuts/
 Basic Culinary Arts Knife Cuts and Shapes. (n.d.). The Spruce Eats.
https://www.thespruceeats.com/culinary-arts-knife-cuts-photo-gallery-4121795
Thank
You!
ASSIGNMENT

 Bring the following for tomorrow activity:

•Chef’s knife
•Chopping board
•Carrot
•Any Green leaf vegetable (cabbage, spinach, other) – your choice
•Towel (colored)