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 2½–3 inches, 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 1/3 inch × 1/3 inch × 2.5 inches (8.5mm × 8.5mm × 6–6.5 cm) to 3/4 inch × 3/4 inch × 3 inches (19mm × 19mm × 7.5 cm).[2][3]
  • Batonnet; translated literally from French, batonnet means "little stick". The batonnet measures approximately 1/4 inch × 1/4 inch × 2–2.5 inches (6mm × 6mm × 5–6 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 inch × 1/8 inch × 1–2 inches (3mm × 3mm × 3–5 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 inch × 1/16 inch × 1–2 inches (1.5mm × 1.5mm × 3–5 cm), and is the starting point for the fine brunoise cut.[1]

Cube cuts[edit]

Cuts with six even sides include:[1]

  • Large dice ("Carré" meaning "square" in French); sides measuring approximately ¾ inch (2 cm).
  • Medium dice (Parmentier); sides measuring approximately ½ inch (1.25 cm).
  • Small dice (Macédoine); sides measuring approximately ¼ inch (6mm).
  • Brunoise; sides measuring approximately 1/8 inch (3mm).
  • Fine brunoise; sides measuring approximately 1/16 inch (1.5mm).

Other cuts[edit]

Other cuts include:[1]

  • Paysanne; ½ inch × ½ inch × 1/8 inch (1 cm × 1 cm × 3mm)
  • Lozenge; diamond shape, ½ inch × ½ inch × 1/8 inch (1 cm × 1 cm × 3mm)
  • Fermière; cut lengthwise and then sliced to desired thickness, 1/8–½ inch (3mm to 1 cm)
  • Rondelle; cut to desired thickness, 1/8–½ inch (3mm to 1 cm)
  • Tourné; 2 inches (5 cm) long with seven faces usually with a bulge in the center portion
  • Mirepoix; 5–7mm in length
  • 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.