French Cuts Illustrated for Students

Front

Julienne cut *(Illustration: Thin matchstick strips of carrot)*

Back

Front

Brunoise cut *(Illustration: Tiny uniform cubes of carrot)*

Back

Front

Batonnet cut *(Illustration: Thick matchstick strips of potato)*

Back

Front

Paysanne cut *(Illustration: Thin, flat squares or triangles)*

Back

slices, about 1cm x 1cm x 2mm

Front

Mirepoix cut *(Illustration: Roughly chopped onion, carrot, celery)*

Back

irregular cubes, about 1-2cm

Front

Macédoine cut *(Illustration: Medium uniform cubes of vegetables)*

Back

dice, about 8mm x 8mm x 8mm

Front

Jardinière cut *(Illustration: Short, thick batons of carrot)*

Back

sticks, about 4mm x 4mm x 2cm

Front

Rondelle cut *(Illustration: Circular slices of cucumber)*

Back

slices, thickness varies (usually 3-5mm)

Front

Chiffonade cut
(Illustration: Thin ribbons of leafy greens)

Back

fine strips, usually for herbs or leafy vegetables