Know your
Cuts
16 classic vegetable cuts and their sizes
Sixteen classic knife cuts for vegetables, from julienne and brunoise to chiffonade, tourné and mirepoix, with the standard sizes from the French kitchen.
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- Julienne 2 × 2 × 50 mm Garnish · stir-fry
- Allumette 3 × 3 × 50 mm Thin fries · salads
- Bâtonnet 6 × 6 × 50–60 mm Crudités · fries
- Pont-Neuf approx. 12 × 12 × 60 mm Thick-cut fries
- Brunoise 2 × 2 × 2 mm Garnish · sauces
- Small Dice 6 × 6 × 6 mm Salads · salsas
- Medium Dice 12 × 12 × 12 mm Soups · sautés
- Large Dice 20 × 20 × 20 mm Stews · roasting
- Paysanne approx. 12 × 12 × 2 mm Soups · minestrone
- Chiffonade Fine ribbons · 1–2 mm Herbs · salads
- Rondelle Rounds · approx. 3–10 mm Sides · salads
- Bias Cut Oval slices · approx. 45° Stir-fry · crudités
- Roll Cut Angled · rolled between cuts Braising · stir-fry
- Lozenge Diamonds · approx. 12 mm Garnish · consommé
- Tourné 7 faces · approx. 50 mm Classic side · glazed
- Mirepoix Rough · approx. 10–20 mm Stocks · sauces · braises