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Basic Preperation Cuts and Shapes

Cutting food into uniform shapes and sizes is important for two reasons. The first is that it ensures even cooking. The second is that it enhances the appearance of the dish.

Here are some other cutting terms/techniques:
Chop: to cut into irregular pieces
Concasser: to chop coarsely
Mince: to chop into very fine pieces
Emincer: to cut into very thin slices
Chiffonade /Shred: to cut into thin strips

Brunoise

1/8 in. 1/8 in. x 1/8 in.
3 mm x 3 mm x 3 mm

Small Dice

1/4 in. x 1/4 in. x 1/4 in.
6 mm x 6 mm x 6 mm

Medium Dice

1/2 in. x 1/2 in. x 1/2 in.
12 mm x 12 mm x 12 mm

Large Dice

3/4 in. x 3/4  in. x 3/4  in.
2 cm x 2 cm x 2 cm

Julienne (allumette potatoes)

1/8 in. 1/8 in. x 2 1/2 in.
3 mm x 3 mm x 6 cm

Batonnet

1/4 in. x 1/4 in. x 2 1/2- 3 in.
6 mm x 6 mm x 6-7.5 cm

French fry (pomme frite)

1/3-1/2 in. square x 3 in.
8-12 mm square x 7.5 cm

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