20 Different Cuts

Cuts Description, Size and Uses

Julienne Cut Description: Julienne Cut is a knife technique used to cut
fruits and vegetables into thin, matchstick-sized pieces. The
size of a julienne cut can vary depending on the desired
final dish or recipe.

Size: Typically the pieces are about 2-3 inches long and
about 1/16 inch thick

Uses:. This type of cut is often used for dishes such as stir-
fries, salads, and garnishes.

Jardiniere cuts of vegetables Description: Jardiniere is a French culinary term referring

to a specific way of cutting vegetables into large,
irregularly-shaped pieces. irregular shape is meant to add
visual interest to the dish.

Size: They are usually cut larger than a julienne cut, about
½ inch to 1 inch square.

Bruinoise Vegetable Cut Description: Brunoise is the way of cutting vegetables into
very small, uniformly-sized, diced pieces. The uniform size
also adds visual interest to the dish, making it more
aesthetically pleasing.

Size: The size of a brunoise cut is usually around 1/8 inch

square, but can vary depending on the desired final dish.

Uses: This type of cut is often used for dishes such as soups,
sauces, and garnishes, where the small size of the diced
vegetables ensures they will cook quickly and evenly.

Baton Cut Description: The baton is basically a larger and thicker

version of the julienne cut.

Size: Being the largest vegetable stick cut, it is usually about

 8mm or 1/2×1/2×2-1/2 inches in dimensions

Uses: The baton cut is largely used in dressings and salads.

Thick cut steak fries also usually sport the baton veggie cut.
Moreover, this cut works well for almost all the vegetables
including carrots, zucchini, and cucumber

Slicing Cut Description: Slicing is a cutting mostly used in cut of fruits

and vegetables into thin, flat pieces. Some common
vegetables that are often sliced include tomatoes,
cucumbers, onions, and mushrooms. To slice, you can use a
sharp knife or a mandoline slicer.

Size: The size of the slices can vary depending on the

desired outcome and the vegetable being used, but they are
typically between 1/16 thicken.

Uses: Sliced fruits and vegetables are often used in salads,

sandwiches, and as a topping for pizzas and other dishes.
They can also be used as the main ingredient in dishes such
as eggplant parmesan, or in stir fry.

Paysanne Cut Description: Paysanne is a type of knife cut used in French

cuisine. It is a small, thin slice of a vegetable or fruit that is
typically cut into a round or oval shape. The cut is often
used to add visual interest to a dish and can be used in
salads, as a garnish, or as a component of a composed plate.
The term “paysanne” means “peasant” in French and likely
refers to the rustic and simple appearance of the cut.

Size: The size of the cut can vary in types of vegetables or

fruits.

Uses: Paysanne cuts are often used as a decorative garnish

or as a component in a dish such as a ratatouille. It is also
used as a side dish as it can be sautéed, fried or roasted.

Macedoine Cut Description: Macedoine Cut refer to a specific cutting

technique where vegetables are cut into small, uniform,
dice-shaped pieces. Some common vegetables that are often
cut Macedoine style include carrots, potatoes, turnips, celery
root, and bell peppers. It’s a versatile cut that allows
vegetables to be cooked evenly and quickly.

Size: The size of the cut can vary, but the pieces are
typically about ¼ inch in size.
 Uses: Macedoine cuts are often used in salads, stews, soups,
and as a garnish for other dishes. It also can be used to make
vegetable tian or a ratatouille.

Chiffonade Cut Description: Chiffonade cuts of vegetables refer to a

specific cutting technique where vegetables, usually leafy
greens, are cut into thin, long ribbons. Some common
vegetables that are often cut into chiffonade include spinach,
lettuce, basil, and other herbs. To make chiffonade cuts, you
stack the leaves, roll them tightly, and then slice them
crosswise into thin ribbons.

Sizes: The size of the cut can vary, but the ribbons are
typically about 1/8 inch wide and 2-3 inches long.

Uses: Chiffonade cuts are often used as a garMacedoine cuts

are often used in salads, stews, soups, and as a garnish for
other dishes. It also can be used to make vegetable tian or a
ratatouille.

Lozenge Cut Description: Lozenge Cut vegetables cut refers to a specific

cutting technique where vegetables are cut into diamond-
shaped pieces. Some common vegetables that are often cut
Lozenge style include carrots, potatoes, turnips, celery root,
and bell peppers. It’s a versatile cut that allows vegetables to
be cooked evenly and quickly.

Size – The size of the cut can vary, but the pieces are
typically about ¼ inch to ½ inch thick.

Uses – Lozenge cuts are often used in salads, stews, soups,

and as a garnish for other dishes. They can also be used to
make vegetable tian or a ratatouille. It’s also used in French
cooking in dishes such as Pot-au-feu which is a traditional
French beef stew.

Tourne Cut Description: Tourne cuts of vegetables refer to a specific

cutting technique where vegetables are cut into small, cone
or football-shaped pieces with 7 sides. Some common
 vegetables that are often cut Tourne style include potatoes,
carrots, turnips, and cucumbers. It’s a technique that
requires some skill and practice to master as it’s not a
common cut in home cooking

Size: The size of the cut can vary, but the pieces are
typically about ¼ inch to ½ inch thick

Uses: Tourne cuts are often used as a decorative garnish or

as a component in a dish such as a ratatouille. They can also
be used in soups, stews, and sautés

Chopping Description: Chopping Chopping is a cutting technique used

to cut fruits and vegetables into small, irregular pieces.
Some common vegetables that are often chopped include
onions, garlic, celery, bell peppers, and herbs. To chop, you
can use a sharp knife or a food processor.

Size: The size can vary,

Uses: Chopped fruits and vegetables are often used in

recipes that call for a strong, flavorful base, such as soups,
sauces, and stews. They can also be used to make salsa,
guacamole, or as a topping for pizzas and other dishes. They
can also be used as an ingredient in salads, sandwiches, and
stir fry
Shredding Description: Shredding Shredded cuts of vegetables refer to
a cutting technique where vegetables are cut into long, thin
strips or pieces. Some common vegetables that are often
shredded include carrots, cabbage, zucchini, and potatoes.
To shred, you can use a sharp knife, a box grater, or a food
processor with a shredding attachment.

Size – The size of the cut can vary, but the pieces are
typically between 1/8 inch and ¼ inch wide, and 2-3 inches
long.

Uses – Shredded fruits and vegetables are often used in

salads, sandwiches, soups, and as a topping for pizzas and
other dishes. They can also be used as an ingredient in stir
fry, coleslaw, and pancakes (potato pancakes). It can also be
used for making hash browns or for garnishing.

Wedges Description: Wedges refer to a specific cutting technique

 where vegetables are cut into wedges, usually by cutting
them into quarters or sixths depending on the shape and size
of the vegetable. Some common vegetables that are often
cut into wedges include potatoes, sweet potatoes, onions,
bell peppers, and tomatoes.

Size – The size of the cut can vary depending on the

vegetable, but the wedges are typically between ½ inch and
1 inch thick.

Uses – Wedges cuts are often used for roasting, grilling, or

frying, and are often served as a side dish. They can also be
used as a topping for pizzas and as an ingredient in salads.
They can also be used to make vegetable tian or a
ratatouille. The wedges can be seasoned with herbs, spices
or oil before cooking to add extra flavor.

Mincing Description: Mincing is a cutting technique used to finely

chop fruits and vegetables. Some common fruits and
vegetables that are often minced include garlic, onions,
ginger, and herbs. To mince, you can use a sharp knife, a
food processor, or a grater. Mincing is a versatile cutting
technique that can be used to add flavor and texture to a
wide range of dishes.

Size: The size of the cut can vary, but it is generally small,
with each piece measuring about 1/8 inch or smaller.

Uses – Minced fruits and vegetables are often used in

recipes that call for a strong, flavorful base, such as soups,
sauces, and stews. They can also be used to make pesto,
salsa, guacamole, and as a topping for pizzas

Batonnet Description: For those Michelin-starred chefs who require

the ultimate in precision, there is the batonnet.It is also
known as “small sticks”

Size: It's size is between the julienne and the baton at

around 1 cm width x
5 cm in length.

Uses: This cut is commonly used for making French

fries, stir-fry, carrot sticks, and roasted vegetables. In
some cases, the batonnet cut may also be used to prepare
ingredients for dicing or chopping
Mirepoix Description: This is one of the French cube cuts, and is
larger than the macedoine and brunoise which are compared
below, but smaller than the carré.

Size: A mirepoix knife cut is where the vegetable is cut into

small rough cubes about 1 to 1.5 cm in size.

Uses: Used in cooking stocks.

Carré ( Large Dice ) Description: Carré means "square" in French, and it is

sometimes also called a large dice.

Size: It is usually a cubed cut measuring 2 cm evenly all

round, and is larger than the mirepoix.

Uses: This type of a dice cut is ideal for use in stews and
other dishes with longer cook times such as broths and
soups.

Parmentier ( Small Dice ) Description: The next common vegetable cut that you are
going to come across in various recipes is the medium dice
cut or the parmentier. Similar to small dice, the only
difference is that of size.

Size:These cubes are almost double the size of small dices,

bearing dimensions of 1/2*1/2*1/2 or 13mm.

Ideal uses:This type of a cut is largely used in salads and

sauté preparation for aesthetics and even cooking. Common
vegetables used for medium dicing include tomatoes,
potatoes, etc.

Rondelle Cut Description: This is actually one of my favourite knife

techniques. The word Rondelle means round and is
usually used to cut conical or cylindrical vegetables
and fruits such as carrots, zucchini, cucumbers and
bananas. Rondelles are similar to coins.

Size: There isn't an exact dimension but a good middle

ground is between one ⅛ and ½ an inch thick.
 Matignon Description: Matignon cuts of vegetables refer to a specific
cutting technique where vegetables are cut into small, fine
diced pieces. Some common vegetables that are often cut
Matignon style include onions, carrots, celery, and bell
peppers.

Size – The size of the cut can vary, but the pieces are
typically about ¼ inch to 1/8 inch in size.

Uses – Matignon cuts are used to make a traditional French

mixture of diced vegetables, herbs, and butter called
“Mirepoix” which is used to flavor stocks, soups and stews.
It’s also used to make the base for a “Sofrito” in Spanish
and Latin American cuisine. The small diced vegetables are
sautéed in oil or butter and can be used as a base for a sauce
or a stew.

Submitted by: Maverick Justine Layda BSHM 1-B