How many knife cuts are there

Medium Dice. Continue to 5 of 11 below. Small Dice. Fine Julienne. Continue to 9 of 11 below. Fine Brunoise. Read More. Your Privacy Rights. To change or withdraw your consent choices for thespruceeats. At any time, you can update your settings through the "EU Privacy" link at the bottom of any page. Cut the vegetable into 2-inch segments.

Take a segment and slice one side to produce a flat surface. Repeat with the remaining sides. Julienne cut or matchstick is a common cut that is stick-shaped and very thin.

Vegetables cut in this style cook quickly. To make a julienne cut, square off your vegetable. Take the slices and cut into sticks. This is the smallest dice and one of my favorites. This is the julienne method cut down into tiny squares. This dice is great for garnishes and salads. I especially love this dice when preparing a rice pilaf. To make a brunoise dice, follow the same steps for the julienne cut. Then gather the strips and dice into equally-shaped pieces. Small dice is done in the same style as a brunoise, but larger because your start with a batonnet.

I like this cut especially for soups because you can fit several pieces of vegetable on the spoon. To make a small dice, first cut the vegetable into batonnets. This cut is most often used for making sauces like tomato concasse or as an aromatic garnish on dishes. Cutting a vegetable paysanne-style is to slice it thinly, but according to its natural shape, without squaring it off.

For example, a carrot may be cut en paysanne into thin circles that have differing diameters. To chiffonade, stack all the leaves together and roll them tightly, holding them down with one hand and slicing the leaves perpendicular to the roll.

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