Knife Cuts - Definition

Rondelle / Bias Cut

A French term meaning “rounds”. The round shape is a result of cutting through any cylindrically shaped vegetable, such as a carrot or cucumber.

Fermiere

This starts with a rondelle and then uses a vertical and horizontal cut to perfectly section the rondelle into four even sections (quarters).

Oblique

Typically used in Asian cuisine, hearty soup, and stews, this cut is for long cylindrical vegetables like carrots, parsnips, and celery. This cut is achieved by cutting at a 45 degree angle, then turning the vegetable 180 degrees to make another diagonal cut.

Chiffonade

A cut used primarily to cut herbs and leafy greens into fine and uniform shreds or strips.

Lozenge

A diamond-shaped cut measuring ½ inch long, by ½ inch wide, by ½ thick. this is used primarily as a garnish or decoration.

Batonnet

A long, rectangular cut measuring ¼ inch wide, ¼ inch thick, and 2-2 ½ inches in length. You generally see this cut used to make french fries or for vegetables in a crudite.

Julienne

A long, rectangular cut measuring 1/8 inch wide, 1/8 inch thick and 1-2 inch in length. You generally see this cut used to make in Asian cuisine and salad preparations.

Brunoise

A fine dice that measure 1/8 inch on all sides. This can easily be made from using the julienne cut to make sticks that you then cut vertically to make tiny cubes.

Small Dice

A dice that measure ¼ inch on all sides. This can easily be made from using the batonnet cut to make sticks that you then cut vertically to make small cubes.

Medium Dice

A dice that measure ½ inch on all sides.

Large Dice

A dice that measure ¾ inch on all sides.

Paysanne

A flat, rectangular cut that measures ½ inch on all sides and 1/8 inch depth. This cut can be easily made from making ½ inch long, rectangular cut (like a large version of a batonnet) and cutting every 1/8 inch to create these flat “chips”.