chefcookbook-featured

Basic Knife Cuts

These are the basic knife cuts you will use for a variety of things:

Large Dice: square Cube 3/4′

Medium Dice: Square cube 1/2′

Small Dice: Square cube 1/4′

Batonnet: 1/4′ square x 1/2′ long

Paysanne: Used for garnishing, 1/2′ square x 1/8′

Julienne: 1/8′ square x 2′ long

Brunoise: 1/8′ square

knife_parts

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TheSaltyChef

The Salty Chef lives in AZ

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