1. Brunoise Cut (Square Allumete)
Dimension – 1/16” X 1/16” X 1/16”
The Brunoise Cut, also known as a Square Allumete cut, is a type of vegetable cut that is commonly used in French cuisine. This particular cut is used to create small, uniformly-sized cubes that are perfect for adding texture and flavor to dishes such as soups, stews, and salads. The Brunoise Cut can be made with a variety of vegetables including carrots, onions, celery, and bell peppers.
2. Macedoine Cut (Square Julienne)
Dimension – 1/8” X 1/8” X 1/8”
Macedoine cut, also known as square julienne, is a classic cutting technique that has been used in French cuisine for centuries. The term macedoine refers to a mixture of diced vegetables or fruits that are typically served as a cold appetizer or side dish. This cut is named after the ancient region of Macedonia in Greece, which was known for its diverse agriculture and culinary traditions.
3. Batonette Cut (French Fry Cut)
Dimension – 1/4” X 1/4” X 2”
Batonette cut, also known as French fry cut, is a classic and simple food preparation technique that produces long, thin pieces of potato. The name batonette comes from the French word for “little stick,” and it’s easy to see why with this particular cut. This style is one of the most popular cuts for french fries in restaurants all over the world.
4. Concasse
Roughly Chopped
At its most basic level, concasse refers to roughly chopped tomatoes that have been peeled and seeded. The word itself comes from the French verb concasser, which means “to crush” or “to grind.” While tomatoes are the most commonly used ingredient in concasse recipes, other fruits and vegetables can also be used.
The beauty of concasse lies in its versatility. It can be used as a topping for pizza or bruschetta, added to soups and stews for extra flavor and texture, or even served on its own as a simple side dish.
5. Allumete Cut (Matchstick)
Dimension – 1/16” X 1/16” X 2”
Allumete Cut, also known as Matchstick Cut, is a culinary technique that involves cutting food items into thin and long pieces resembling the size of matchsticks. The Allumete cut is commonly used for vegetables such as carrots, zucchini, celery or potatoes to add texture and flavor to salads, soups or stews. It’s a great way to make your dishes look more visually appealing by adding a touch of elegance.
6. Julienne Cut (Double Matchstick)
Dimension – 1/8” X 1/4” X 2”
Julienne Cut (Double Matchstick) is a culinary technique used to cut vegetables and fruits into thin, uniform sticks. The term Julienne comes from the French word “julienne,” which means “matchstick.” This cut is also referred to as “double matchstick” because of its similarity in size and shape to matchsticks.
7. Sherd
Cutting into very thin strips, eg: Sherding Cabbage
Sherd vegetable cut is a technique used in cooking to cut vegetables into thin, long strips. This cutting technique is commonly used in Asian cuisine and can be seen in popular dishes such as stir-fries and noodle dishes. The word “sherd” comes from the Chinese word “sèliè,” which means “thinly sliced.”
8. Slice
To Cut into uniform cross cuts, Example Slicing Onions
Slice vegetable cut is a popular and versatile technique used in cooking that involves cutting vegetables into thin, even pieces. This type of cut can be used for a variety of dishes, including salads, stir-fries, and sandwiches. The slice cut is often preferred over other types of cuts because it allows the vegetables to cook evenly and quickly.
9. Paysanne
Slicing by keeping with its natural shape
Paysanne vegetable cut is a classic method of cutting vegetables that involves slicing them into small, thin, flat pieces that are roughly the same size and shape. The term “paysanne” comes from the French word for “peasant”, as this style of cutting was traditionally used in rural French kitchens. This technique is often used to create beautiful garnishes and add visual interest to dishes.
10. Parisienne
Round Shaped cut.
The Parisienne cut is also known as “ball-shaped” cut, and it involves using a small melon baller to scoop out spheres from various vegetables. This technique is commonly used on root vegetables such as potatoes, carrots, turnips, and parsnips.
11. Olivette
Olived Shaped Cut.
This technique involves cutting vegetables into small, uniform pieces that are easy to cook and add to various dishes. The Olivette cut is characterized by the use of sharp knives and precise cuts that ensure each piece of vegetable is consistent in size and shape.
One of the biggest benefits of the Olivette vegetable cut is its versatility. Whether you’re cooking stir-fry, soup, or salad, using this technique can help make your dish more visually appealing while also ensuring that each bite has an even distribution of flavors. Ad
12. Toulenee
Small even sided barrel.
Toulenee is a unique vegetable cut that has been gaining popularity in kitchens around the world. This small seven-sided barrel-shaped cut is perfect for adding texture and depth to dishes, making it a favorite among chefs and home cooks alike. If you’re not familiar with toulenee, you may be wondering exactly what it is and how it’s used in cooking.
13. Chateau
Large Sever Sided Barrel.
Chateau vegetable cut is a unique culinary technique that has gained popularity in recent years. This method of cutting vegetables involves creating large seven-sided barrel shapes that are visually stunning and enhance the texture of your dishes. The chateau cut is a versatile technique that can be applied to various types of vegetables, including carrots, potatoes, zucchini, and turnips.
14. Chopping
smaller and irregular pieces
Chopping vegetables is a common culinary technique used to cut vegetables into irregular shapes. It involves using a sharp knife to cut through the vegetable, creating smaller pieces suitable for cooking or adding to salads.
15. Mincer
Chopping into very fine pieces.
Mincer vegetable cut is a technique widely used in the food industry to chop vegetables into small and uniform pieces. This method involves using a mincer, which is essentially a kitchen tool that grinds and chops vegetables into small bits, creating a consistent size that can be easily cooked or served. The mincer is an essential tool for anyone who wants to achieve precision when cutting vegetables.
16. Emincer
Slicing into incredibly tiny slices.
Emincer is a French term that refers to the technique of cutting vegetables into thin, uniform slices. This technique is widely used in cooking and food preparation as it not only enhances the presentation but also ensures even cooking of the vegetables. Emincer is one of the basic vegetable cuts that every chef or home cook should master.
17. Small Dice (Square Baton)
Dimension – 1/4” X 1/4” X 1 / 4”
Small dice, also known as square baton, is a popular vegetable cut used in culinary dishes worldwide. This technique involves cutting vegetables into precise uniform shapes that are approximately 1/4 inch on all sides. The small dice cut provides a consistent texture and appearance to dishes, making it a go-to for chefs who want to create visually appealing plates.
18. Medium Dice
Dimension – 1/2” X 1/2” X 1/2”
Medium Dice vegetable cut is a common culinary technique used to create uniform and consistent cubes of vegetables. This technique is widely used in various recipes and cooking methods, from soups and stews to salads and stir-fries. The Medium Dice cut refers to the size of the cube, which is approximately 1/2 inch by 1/2 inch.
19. Large Dice
Dimension – 3/4” X 3/4” X 3/4”
Large dice is a common vegetable cut that has gained a lot of prominence in recent times. It is a culinary technique where vegetables are chopped into large, even pieces that are about ¾ to 1 inch in size. The technique is usually used for root vegetables like carrots, potatoes, and parsnips.