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- Danilo Alfaro
- 4 min
- Large Dice. The large dice is a culinary knife cut measuring 3/4 inch × 3/4 inch × 3/4 inch. This square cut is most often used for vegetables like potatoes, and sometimes fruits such as watermelon.
- Batonnet. The batonnet (pronounced bah-tow-NAY) is basically creating a rectangular stick that measures 1/2 inch × 1/2 inch × 2 1/2 to 3 inches. It is also the starting point for another cut, the medium dice.
- Medium Dice. The medium dice measures 1/2 inch × 1/2 inch × 1/2 inch, and is a smaller version of the large dice. This is generally a good choice when recipes don't specify the size of the dice and the ingredient list just says "diced tomatoes."
- Allumette. Measuring 1/4 inch × 1/4 inch × 2 1/2 to 3 inches, the allumette is sometimes referred to as the "matchstick cut." It's also the starting point for the small dice.
- Large Dice. A large dice typically refers to a vegetable or item cut into 3/4-inch squares. This is also the cut I use when a recipe calls for something large to be chopped (e.g., chopped potatoes).
- Medium Dice. A medium dice calls for cutting ingredients into squares with 1/2-inch sides. If a recipe specifies a dice without a modifier (e.g., “diced tomatoes,” without elaborating as to whether they should be small, medium, or large), the medium dice is what I’ll aim for.
- Small Dice. A small dice usually refers to an ingredient cut into 1/4-inch cubes. If you see, let’s say, “1 cup celery, diced small” in the ingredient list, this is the cut to aim for.
- Brunoise. This is one of the few fancy French terms that you’ll see hear chefs and experts use when they talk about cuts. Even smaller than a small dice, a brunoise (pronounced “brew-NWAHZ”) is a square cut with sides that are approximately 1/8-inch in length.
Jul 7, 2023 · Dice can also refer to cutting vegetable into cubes of a specific size, while chop is less precise. In general, chop is more casual and has more leeway, while dice is more specific. Large chop: Roughly the size of a nickel ; Medium chop: About half the size of a nickel; Dice (small chop): About half of medium chop, perhaps a quarter inch to a side
The medium dice cut is a fundamental skill that every cook should master. It combines practicality with aesthetic appeal, making it suitable for a wide array of culinary uses. This cut not only enhances the texture and flavor of the ingredients but also contributes to the overall presentation of the dish.
- Tony Valentine
- Squaring Off Your Items
- The Julienne Cut
- The Brunoise Dice
- The Small Dice
- The Batonnet
- The Medium Dice
- The Baton
- The Large Dice
- The Paysanne Cut
- The Chiffonade
Before cutting an item, we’re going to learn how to square off the item you’re about to cook. The idea is to get the item to a stage that allows your cuts to be done uniformly. We will use the carrot as an example, as it is the most common abnormally shaped item you will be using. A lot of the skills you will learn will leave you with a bunch of wa...
The julienne is a type of cut that is stick-shaped and very thin. Cut from a squared off item, you will then slice that item length-wise at a thickness of 1-2mm (1/16 in) leaving you with thin rectangular cuts. Then, take the thin slices and apply the same technique. You will end up with Julienne (Or matchstick) cuts! Dimensions: 2mm X 2mm X 4cm (1...
The Brunoise dice is the smallest dice you can have. While you can mince to a smaller dimension, this method refers to the smallest uniform size available for dicing. This method is simple and only adds an additional step to the Julienne method. Take your julienne cuts and bunch them up with your hand. Then cut the julienne into equally shaped dice...
The small dice are similar to the brunoise, but it is slightly larger. Start by following the steps to Julienne your item. You want to slice your squared-off item at a thickness of 3mm. Now it’s only a matter of finishing off the dice as you would the Brunoise! Dimensions: 3mm X 3mm X 3mm (1/8 in X 1/8 in X 1/8 in)
You’re probably starting to notice a pattern here. We start with squaring off our item, slicing it to the thickness desired, and then going from there. The batonnet is no different, but what the purpose of knowing these cuts are they are standard sizes that you’ll see in most professional recipes as well as recipes posted on TheCulinaryCook. Let’s ...
The medium dice type of cuts are derived from the Batonnet and the only added step is slicing the batonnet to produce cubes. This size is called a Medium Dice. Dimensions: 6mm X 6mm X 6mm (1/4 in X 1/4 in X 1/4 in)
The baton type of cuts is the largest stick-cut you can cut. It is used for crudites and for presentation purposes. While not used as much as the rest, it is the foundation for the more common Large Dice. Dimensions: 12mm X 12mm X 6cm (1/2 in X 1/2 in X 2-1/2 in)
The large dice types of cuts are primarily used for stews, long-cooking dishes and for mirepoix in stocks. The large dice is important, because it is relatively quick, has a great imposing nature and looks professional. When cutting a large dice, you will tend to have a higher waste when trying to get nicely cut pieces using the method describing h...
The paysanne types of cuts are included here to show you that while cubed items are common, sometimes you would prefer a slimmer, flat, square item. This is called the Paysanne. This is achieved by creating your desired stick-cut size, then slicing thinly to produce a thin square. Typically used for larger cuts, this method can be applied to smalle...
The chiffonade types of cuts are used when slicing very thin items such as herbs or leafy vegetables such as spinach. Cutting en chiffonadeis a really simple process. Start by stacking the items you are looking to slice. Then roll up the items, producing a cigar-shaped roll. Once it’s rolled, start slicing to produce a nice chiffonade suitable for ...
- Theculinarycook
Mar 7, 2024 · 4. Dice. The dice is the most widely used knife cut. For a professional chef, mastering the perfect dice is critical because it’s one of the most widely used knife techniques. “Small dice” is usually food cut into ¼-inch square pieces. “Medium dice” is around ½ inch, and “large dice” land in the 3/4- to 1-inch range.
People also ask
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May 29, 2021 · The medium dice also comes from the baton cut, but with ½ inch sides. Once again, line your baton sticks up on your cutting board, then turn them 90 degrees. Cut in ½ inch sections, and you’ll end up with perfect ½ inch cubes. A medium dice is a versatile cut that works well for almost any vegetable you plan to roast, saute, or bake. Small ...
