This document discusses proper cutting techniques and types of cuts. It emphasizes the importance of uniform cuts to ensure even cooking times and using the proper knife for the job to minimize risk. Several specific cut types are defined such as small dice, large dice, medium dice, julienne, batonnet, paysanne, mince, and fine julienne. Each cut yields vegetables or fruits of a defined size and shape that are suited to different culinary purposes.

1. Basic cutting
Techniques

2. WHY PROPER CUTS ARE
IMPORTANT?
 Uniformity
 To ensure that you have even predictable cooking times.
Nobody wants carrots that are mushy and hard at the
same time.

3. Why is it important to use the
proper knife when cutting items?
Different knives are designed for specific
purposes, such as slicing, chopping, or dicing.
Equipping your kitchen with the correct knives
will minimize the risk of using the wrong tool
and it will potentially prevent incidents.

5. TYPES OF CUTS

6. TYPES OF CUTS
SMALL DICE – are similar to
the brunoises but it is
slightly larger. Start by
following the steps to
Julienne your item

7. TYPES OF CUTS
Large dice cut– The large
dice is a culinary knife cut
measuring 3/4 inch × 3/4
inch × 3/4 inch. This
square cut is most often
used for vegetables like
potatoes, and sometimes
fruits such as

8. TYPES OF CUTS
Medium dice cut– Medium
Dice: Medium cubes that
measure ½-inch on all
sides. Start by cutting a
larger version of
the batonnet, then cube it
into squares.

9. TYPES OF CUTS
Julienne cut– even slices
of a vegetable or fruit
made by squaring off the
edges of said veggie or
fruit and cutting it into
planks and then strips.

10. TYPES OF CUTS
Payenne– Cutting a
vegetable paysanne-style
is to slice it thinly, but
according to its natural
shape, without squaring it
off

11. TYPES OF CUTS
Batonnet - the French
term "batonnet" translates
into "small stick," with cuts
resulting in strips that
measure roughly ¼-inch by
¼- inch by 2–2 ½-inches.
This cut is commonly used
for making French fries, stir-
fry, carrot sticks, and roasted

12. TYPES OF CUTS
Mince- is to cut into very
small pieces. This term
means the smallest possible
pieces; smaller than dice or
chop, but not pureed.

13. TYPES OF CUTS
Fine Julienne Cut-the
ingredient is cut into long,
uniform strips like
matchsticks. Julienne cut is
often used for salad
ingredients and green
veggies, like cucumbers, bell
peppers, and zucchini.