Basic cuts of vegetable
Below are some of the "Basic Cuts" these are very important for even cooking, appearance and presentation. As every Chef knows, it takes a very sharp knife and practice to achieve these cuts consistently.
Pictured from top, clockwise are:
1. Brunoise - This Cut is 1/8 by 1/8 by 1/8 inch square.
2. Small Dice - This cut is 1/4 by 1/4 by 1/4 inch square.
3. Medium Dice - This cut is 1/2 by 1/2 by 1/2 inch square.
4. Large Dice - This cut is 3/4 by 3/4 by 3/4 inch square.
5. Julienne - This cut is 1/8 by 1/8 inches by 3 inches long.
6. Battonet - This cut is 1/4 by 1/4 by 2 1/2 inches long.
7. French Fry - This cut is 1/2 by 1/2 by 3 inches long.
