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.