“How-To” Cooking – Cutting Techniques

When cooking it’s important to understand the different cutting techniques that are used in the kitchen. Below are the most common cuts that are called for in a recipe.

Chopping – This is a coarse cut where the food pieces are not necessarily of uniform shape or size.

Cubing – Cutting the food into uniform pieces, usually 1/2″ to 1″ in size or as specified in a recipe.

Dicing – This is a cut where food pieces are of uniform size. There are 3 types of dicing.

  • Fine Dice (The Brunoise) – Food pieces are cut into 1/8″ square
  • Medium Dice (The Batonnet) – Food pieces are cut into 1/4″ square
  • Large Dice (The Baton) – Food pieces are cut into 1/2″ square

Julienning – Food is cut into thin, equal matchstick shapes.

Mincing – This is the finest cut. Food is cut into the smallest possible pieces.

Slicing – Cutting food into consistent and generally long, flat pieces.

 

 

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