Topic 1: Knife cuts

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14 Terms

1
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Large dice cubes

2 x 2 x 2cm

2
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Medium dice cubes

12×12×12 mm

3
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Small dice cubes

6 × 6 × 6 mm

4
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Brunoise

3 × 3 × 3 mm

5
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Fine brunoise

1 ½ x 1 ½ x 1 ½ mm

6
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Bâtonnet rectangles

6 × 6 × 60 mm

7
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Julienne/Allumettes

3 × 3 × 50 mm

8
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Fine julienne

1.5 × 1.5 × 50 mm

9
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Lozenge

12 × 12 × 3 mm Diamond shape

10
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Rondelle

Round cuts of varied thickness

11
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Oblique

Roll cut

12
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Tourne

Turned vegetables

13
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Segmenting

When cutting citrus

14
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Chiffonade

When cutting greens/herbs