Knife Skills-Cuts of Vegetables
Knives
Bruniose
1/8 x 1/8 x 1/8
This is a very small
diced cube, sized
between 1-3 mm
square. It is often used
as a garnish for
consomme. Typical
vegetables used are
carrot, onion, turnip
and celery
CHIFFONADE – Leafy slice
Finely shredded green
leafy vegetables,
usually lettuce or
spinach, which is used
as a base, garnish or in
soups.
Julienne 1/8 x 1/8 x 1.5-2
Long thin match-stick
shaped pieces about
4cm in length.
Mirepoix ½ inch average
A mixture of roughly
chopped vegetables which
are used as the base of
sauces or to enhance the
flavor of meat, fish and
shellfish dishes. Normally
onion, celery and carrot
are used and these are
slowly cooked in butter
until they are very tender.
Thyme and bay are often
added.
Tourne 7 sided oval
7 sided, usually 1 to
2 ½ inches long.
Generally used for
side dishes of
vegetables and
garnish
Batonnet ¼ x ¼ x 2 1/2 –3
Frite ½ x ½ x 2 ½ - 3
Parisienne
Paris style
1 inch sphere
Vichy
Thin slice of carrot
on the bias