List of culinary knife cuts

There are a number of regular knife cuts that are used in many recipes, each producing a standardized cut piece of food. The two basic shapes are the strip and the cube.[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; French for "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 (or matchstick) when used on potatoes, 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; 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; 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; (or "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; cylindrical vegetatables cut to discs of 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 a variety of sizes and shapes
  • Mincing; very finely divided into uniform pieces[4]
  • Wedges; round vegetables cut equally radially, used on tomato, potato, lemon, cut into four or six pieces or more

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.
  4. "14 basic cuts of vegetables with sizes". Food and Beverage service knowledge. Retrieved 2021-08-29.
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