This document describes various culinary knife cuts including julienne, batons, macedoine, brunoise, slicing, paring, chiffonade, paysanne, wedges, mirepoix, tourne/chateau, and chopping. Each cut is defined by its size and shape and common uses such as garnishes, stir fries, salads, sautéing, stocks, and more.

2. Julienne
 Thin matchstick shape
strips of 1mm x 1mm x 25
mm
 purpose
Garnishes/Chinese stir
fries/salads

3. jardiniere
 Batons of 3mm x 3mm
x18mm
 Used in Sautéed
preparation

4. Macedoine
 Small dices
 5mm x 5mm x 5mm
 Used for Salad/ sautéed
preparations

5. Brunoise
 Small dices – Sugar grain
Sizw
 2mm x 2mm x 2mm
 Used for Garnishes/
stuffing

6. slicing
 Cutting crosswise or
lengthwise of desired
thickness
 Used for
Salads/roasts/grills/
bake

7. Paring
 peeling the skin of
vegetables using paring
knife
 Paring fruits such as
apples.

8. Chiffonade
 Shredded leafy
vegetables
 Sautéed preparation/
stuffing/ garnishes

9. Paysanne
 Geometrical shapes of 1
mm thickness
 Sautéed preparation/
garnishes

10. Wedges
 Round vegetables cut
equally lengthwise
 Stews/fried/grills/roasts/
boil/poached/braised

11. Mirepoix
 Roughly cut vegetables,
sometimes with skin
 Used for
Stocks/soups/flavouring

12. Tourne/chateau
 Turning of vegetables
into barrel shapes
 Sautéed/boiled/poached
/roasted/baked

13. Chopping
 Evenly cut vegetables
smaller than brunoise
 Uses for
Garnishes/sauces/gravie
s/stuffing