Overview

Please note that the content of this book primarily consists of articles available from Wikipedia or other free sources online. There are a number of regular knife cuts that are basic to chef skills. Each produces a standardized piece of food, allowing a chef to translate words into cuisine. The two basic shapes for these cuts are the strip and the cube. Strips are generally cut to 2A -3 inches, and are defined by width, from thickest to thinnest as batonnet , allumette , julienne , and fine julienne . The cube shapes, in order from largest to smallest, are the large, medium, and small dice, the brunoise, and the fine brunoise. Translated literally from French, batonnet means little stick . The batonnet measures approximately 12mm Ao 12mm Ao 70mm ( A inch Ao A inch Ao 2A -3 inches). It is also the starting point for the medium dice.

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