Newport Area Career & Tech Center

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Newport Area Career & Tech Center Culinary Knife Cuts Newport Area Career & Tech Center Culinary Arts Program Chef Steven Kalble

Large Brunoise A basic knife cut measuring ¾ inch × ¾ inch × ¾ inch. BROON-wah Also known as Large Dice. Used mostly for potatoes & carrots. Excellent for Stews & Soups

Medium Brunoise A basic knife cut measuring ½ inch × ½ inch × ½ inch Potatoes, Carrots, Celery & Meats Vegetable soups & Salads

Fine Brunoise A basic knife cut measuring 1/16 inch × 1/16 inch × 1/16 inch. (fine) BROON-wah Also called “Minced” All items: Garlic, Herbs & Spices Salads & Soups

Batonnet A basic knife cut measuring ½ inch × ½ inch × 2½-3 inches. bah-tow-NAY Potatoes, Carrots, Eggplant & Cheese Steak Fries & Vegetable “fingers” Mozzarella sticks

Allumette A basic knife cut measuring ¼ inch × ¼ inch × 2½ inches. al-yoo-MET Potatoes , Carrots & Root Vegetables Matchstick cut or Shoe String

Julienne A basic knife cut measuring 1/8 inch × 1/8 inch × 2½ inches. joo-lee-ENN Garnish: Carrots, Celery & Onions Fruit de Meir Shoe String French Fries

Fine Julienne A basic knife cut measuring 1/16 inch × 1/16 inch × 2 inches. joo-lee-ENN Potatoes, Carrots, Celery & Root Vegetables Classic French Fries

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