This document discusses various knife cuts including slicing, mincing, stick cuts, and dicing. It defines slicing as cutting food into large thin pieces and mincing as cutting food into the smallest pieces possible such as garlic and onions. Stick cuts are matched to specific thickness measurements ranging from fine matchsticks that are smaller than 1/8 inch to French fries that are 5/8 inch. Dicing is also defined by cube size measurements from 1/8 to 5/8 inch cubes.

1. Knife Skills

2. Knife Cuts
Slicing
Mincing
Stick
Dicing

3. Knife Cuts: Slicing
Cut food into large thin pieces

4. Knife Cuts: Specialty Slicing
Chiffonade

5. Knife Cuts: Specialty Slicing
Rondelle – Disc shaped slice from cylindrical fruits
and vegetables such as cukes and carrots
Diagonal rondelle-Hold the knife at 60°

6. Knife Cuts: Mincing
Food cut into smallest pieces possible
Garlic and onions

7. Knife Cuts: Stick Cuts
Fine matchstick: smaller than 1/8”
Julienne: 1/8”
Batonnet: ¼”
Stick: 3/8”
French Fry: 5/8”

8. Knife Skills: Dicing
1/8” to 5/8” cubes
Large Dice: 5/8” cubes
Medium Dice: 3/8” cubes
Small Dice: 1/8” cubes