List of culinary knife cuts

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Numerous knife cuts with their corresponding French name

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 12–3 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]

Strip cuts[edit]

  • Pont-neuf; used for fried potatoes ("thick cut" or "steak cut" chips), pont-neuf measures from 13 by 13 by 2 12–3 inches (1 cm × 1 cm × 6 cm–8 cm) to 34 by 34 by 3 inches (2 cm × 2 cm × 8 cm).[2][3]
  • Batonnet; translated literally from French, batonnet means "little stick". The batonnet measures approximately 14 by 14 by 2–2 12 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 18 by 18 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 116 by 116 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[edit]

Cuts with six even sides include:[1]

  • Large dice ("Carré" meaning "square" in French); sides measuring approximately 34 inch (20 mm).
  • Medium dice (Parmentier); sides measuring approximately 12 inch (13 mm).
  • Small dice (Macédoine); sides measuring approximately 14 inch (5 mm).
  • Brunoise; sides measuring approximately 18 inch (3 mm)
  • Fine brunoise; sides measuring approximately 116 inch (2 mm)

Other cuts[edit]

Other cuts include:[1]

  • Paysanne; 12 by 12 by 18 inch (10 mm × 10 mm × 3 mm)
  • Lozenge; diamond shape, 12 by 12 by 18 inch (10 mm × 10 mm × 3 mm)
  • Fermière; cut lengthwise and then sliced to desired thickness, 1812 inch (3–10 mm)
  • Rondelle; cut to desired thickness, 1812 inch (3–10 mm)
  • Tourné; 2 inches (50 mm) long with seven faces usually with a bulge in the center portion
  • Mirepoix; 31614 inch (5–7 mm)
  • Rough Cut; chopped more or less randomly resulting in all pieces in a variety of sizes and shapes

References[edit]

  1. ^ a b c d e f g 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.