Batonnet
There are a number of regular knife cuts that are used in many recipes, each producing a standardized cut piece of food. The two basic shapes are the strip and the cube. Strip cuts * Pont-neuf; used for fried potatoes ("thick cut" or "steak cut" chips), pont-neuf measures from to * Batonnet; French for "little stick", the batonnet measures approximately . It is also the starting point for the small dice. * Julienne; referred to as the allumette (or matchstick) when used on potatoes, the julienne measures approximately . It is also the starting point for the brunoise cut. * Fine julienne; measures approximately , and is the starting point for the fine brunoise cut. *Chiffonade; rolling leafy greens and slicing the roll in sections from 4–10mm in width Cube cuts Cuts with six even sides include: * Large dice; (or "Carré" meaning "square" in French); sides measuring approximately * Medium dice; ( Parmentier); sides measuring approximately * Small dice; (Macédoine); sid ...
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