List of culinary knife cuts

There are a number of regular knife cuts that are used in many recipes. Each produces a standardized cut piece of food. The two basic shapes for these cuts are the strip and the cube. Strips are generally cut to 2 1⁄2–3 inches (6–8 cm), and are defined by width, from thickest to thinnest as "pont-neuf", "batonnet", "allumette", "julienne", and "fine julienne". The cube shapes, in order from largest to smallest, are the large, medium, and small dice, the brunoise, and the fine brunoise.[1]

Numerous knife cuts with their corresponding French name

Strip cuts
  • Pont-neuf; used for fried potatoes ("thick cut" or "steak cut" chips), pont-neuf measures from 1⁄3 by 1⁄3 by 2 1⁄2–3 inches (1 cm × 1 cm × 6 cm–8 cm) to 3⁄4 by 3⁄4 by 3 inches (2 cm × 2 cm × 8 cm).[2][3]
  • Batonnet; translated literally from French, batonnet means "little stick". The batonnet measures approximately 1⁄4 by 1⁄4 by 2–2 1⁄2 inches (0.6 cm × 0.6 cm × 5 cm–6 cm). It is also the starting point for the small dice.[1]
  • Julienne; referred to as the allumette when used on potatoes, and sometimes also called the "matchstick cut" (which is the translation of "allumette" from French), the julienne measures approximately 1⁄8 by 1⁄8 by 1–2 inches (0.3 cm × 0.3 cm × 3 cm–5 cm). It is also the starting point for the brunoise cut.[1] The first reference to Julienne occurs in François Massialot's Le Cuisinier Royal in 1722.[1]
  • Fine julienne; the fine julienne measures approximately 1⁄16 by 1⁄16 by 1–2 inches (0.2 cm × 0.2 cm × 3 cm–5 cm), and is the starting point for the fine brunoise cut.[1]
  • Chiffonade, a technique of rolling leafy greens and slicing the roll in sections from 4-10mm in width

Cube cuts

Cuts with six even sides include:[1]

  • Large dice ("Carré" meaning "square" in French); sides measuring approximately 3⁄4 inch (20 mm).
  • Medium dice (Parmentier); sides measuring approximately 1⁄2 inch (13 mm).
  • Small dice (Macédoine); sides measuring approximately 1⁄4 inch (5 mm).
  • Brunoise; sides measuring approximately 1⁄8 inch (3 mm)
  • Fine brunoise; sides measuring approximately 1⁄16 inch (2 mm)

Other cuts

Other cuts include:[1]

  • Paysanne; 1⁄2 by 1⁄2 by 1⁄8 inch (10 mm × 10 mm × 3 mm)
  • Lozenge; diamond shape, 1⁄2 by 1⁄2 by 1⁄8 inch (10 mm × 10 mm × 3 mm)
  • Fermière; cut lengthwise and then sliced to desired thickness, 1⁄8–1⁄2 inch (3–10 mm)
  • Rondelle; cut to desired thickness, 1⁄8–1⁄2 inch (3–10 mm)
  • Tourné; 2 inches (50 mm) long with seven faces usually with a bulge in the center portion
  • Mirepoix; 3⁄16–1⁄4 inch (5–7 mm)
  • Rough Cut; chopped more or less randomly resulting in all pieces in a variety of sizes and shapes

References
  1. The Culinary Institute of America (2011). The Professional Chef (9th ed.). Hoboken, New Jersey: John Wiley & Sons. pp. 622–4. ISBN 978-0-470-42135-2. OCLC 707248142.
  2. "Pont Neuf Potatoes". Cooks Info. Retrieved 8 November 2018.
  3. "Knife Cut Images". The Food School. Retrieved 8 November 2018.
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