4.4 The classic cuts and their sizes

Kitchens share a standard set of named cuts for vegetables. Each one has an agreed shape, and most have an agreed size, so a cook who reads "small dice" knows exactly what to cut. The sizes are given both in inches and in metric units.

Dice: even cubes

There are four sizes of dice. The smallest, brunoise, is a very fine cube.

Each size, cut from a squared-off potato, with its measurement:

• brunoise at 1/8 inch
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• small dice at 1/4 inch
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• medium dice at 1/2 inch
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• large dice at 3/4 inch
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Sticks: julienne and batonnet

Stick cuts are long and thin. All three share a length of 2 inches (5 cm). They differ in how thick they are.

The sticks, cut the same way, are each about 2 inches long: fine julienne at 1/16 inch square , julienne at 1/8 inch , and the allumette, or matchstick, at 1/4 inch . Stack no more than three slices at a time, so they do not slide apart under the knife.

Shaped cuts with no set size

Four more classic cuts are known by their shape rather than a measurement.

• Tourné: a small barrel. Seen from the end, it has seven faces.
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• Rondelle: a round slice.
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• Paysanne: a flat square.
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• Chiffonade: leaves shredded very finely.
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Cuts made ahead of service

Some cuts are part of a cook's mise en place. Common examples are:

• minced garlic
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• minced parsley
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• diced bell pepper
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• tomato concassée
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Some other standard mise en place preparations are:

• the bouquet garni
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• the sachet d'épice
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• mirepoix
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• matignon
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Putting the cuts to work on vegetables

Here is how a set of common vegetables is cut before cooking.

• Cabbage, red or green. Pull off the outside leaves and wash the head. You do not need to cut out all of the core. Use a chef's knife to shred the cabbage into pieces small enough to eat in one bite.
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• Cauliflower. Break the head into small florets, then wash them.
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• Carrots. Peel and wash them, then cut slices ¼ inch thick. With a big carrot, cut it lengthwise into four long pieces first, then slice across.
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• Broccoli. Cut thin spears of about 2 inches, then wash them.
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• Onions. Take off the outer skin and trim away the root end. Leave a small onion whole, but cut a cross about ½ inch deep into its base. Cut a large onion into bite-size pieces.
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To loosen onion skins quickly, drop the onions into boiling water for around 10 seconds. Drain them and let them cool. The skins then slide off.