z

MISE EN
PLACE
Mise En Place
• means
z that ingredients
are prepped, tools are
gathered, and
everything is
organized before
cooking begins.
z

Different Kind of Cuts

Batonnet
z
Specifically, the French term
“batonnet” translates into
“small stick,” with cuts
resulting in strips that
measure roughly ¼-inch by
¼- inch by 2–2 ½-inches.
This cut is commonly used
for making French fries, stir-
fry, carrot sticks, and roasted
vegetables.
Brunoise
z
Any smaller and the cut is considered a
mince. To brunoise, gather the
julienned vegetable strips together,
then dice into even 3mm cubes. This
cut is most often used for making
sauces like tomato concasse or as an
aromatic garnish on dishes.
Cube
z

means to cut food into pieces

that are even, like a square. The
size is usually about the same as
the chopped pieces sizes; about
1/3 to 1/2". "Dice" means to cut
food into even, small squares
about 1/4" in diameter. And
"mince" means to cut foods into
even, very small pieces about
1/8" in diameter.
 Chiffonade
z

Chiffonade is the culinary term

for thinly sliced herbs.
 Chop
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This is a general method for

cutting food into bite-sized
pieces.
 Concasser
z

that has been coarsely chopped or

cut into large pieces.
Emincer
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Émincé is a culinary term

referring to a type of knife cut that
means to thinly slice.
 Julienne
z

Julienne, allumette, or French cut,

is a culinary knife cut in which
the food item is cut into long thin
strips, similar to matchsticks.
Mince
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This is the finest level of chopping,

and is frequently done using a food
processor, or a sharp chefs knife.
z

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