Learn Basic Cuts of Vegetables

Learn Basic Cuts Of Vegetable Large Dice = 2cm*2cm*2cm Small Dice = 6mm*6mm*6mm Medium Dice = 1.2cm*1.2cm*1.2cm Brunoise = 3mm*3mm*3mm Batonnet = 6mm*6mm*5cm Julienne = 3mm*3mm*5cm Round = "Varied width and Thickness Bias-round = " Varied width and Thickness Lozenge = 1.2cm*1.2cm*1.2cm Paysanne = 1.2cm*1.2cm*1.2cm

Irregular Cuts Peel = " Remove the skin or a thin layer from produce" Shred = " Cut into thin, small pieces, typically with a grater" Chiffonade = " Roll leaves and slice into thin shreds." Chop = " Coarsely cut into irregular shaped and sized pieces." Mince = " Chop into very fine pieces."