• Trim and peel the vegetables as needed.
• Cut the slices to the thickness that you wish the finished dice to be, 1/8 inch.
• Stack the slices on top of one another and make even parallel cuts to the appropriate thickness, 1/8 inch.
• Gather the sticks together; using your guiding hand to hold them in place, and make crosswise parallel cuts through the sticks.
• To produce perfectly even, neat dice, these cuts should be the same thickness as the initial slices.

• Trim and peel the vegetables as needed.
• Cut the slices to the thickness that you wish the finished dice to be, 1/4 inch.
• Stack the slices on top of one another and make even parallel cuts to the appropriate thickness, 1/4 inch.
• Gather the sticks together; using your guiding hand to hold them in place, and make crosswise parallel cuts through the sticks.
• To produce perfectly even, neat dice, these cuts should be the same thickness as the initial slices.

Dicing is a cutting technique that produces a cube-shaped product. Different preparations require different sizes of dice – fine (brunoise), small, medium, and large dice. The term brunoise is derived from the French verb, brunoir (to brown), and reflects the common practice of sautéing these finely diced vegetables.

The Medium Dice should be a 1/3 inch cube.

• Trim and peel the vegetables as needed.
• Cut the slices to the thickness that you wish the finished dice to be, 1/3 inch.
• Stack the slices on top of one another and make even parallel cuts to the appropriate thickness, 1/3 inch.
• Gather the sticks together; using your guiding hand to hold them in place, and make crosswise parallel cuts through the sticks.
• To produce perfectly even, neat dice, these cuts should be the same thickness as the initial slices.

Dicing is a cutting technique that produces a cube-shaped product. Different preparations require different sizes of dice – fine (brunoise), small, medium, and large dice. The term brunoise is derived from the French verb, brunoir (to brown), and reflects the common practice of sautéing these finely diced vegetables.



The Large Dice is created from the pont neuf cut (3/4″ by 3/4″)

• Trim and peel the vegetables as needed.
• Cut the slices to the thickness that you wish the finished dice to be, 3/4 inch.
• Stack the slices on top of one another and make even parallel cuts to the appropriate thickness, 3/4 inch.
• Gather the sticks together; using your guiding hand to hold them in place, and make crosswise parallel cuts through the sticks.
• To produce perfectly even, neat dice, these cuts should be the same thickness as the initial slices.

The aim should always be to cut the food into pieces of uniform shape and size. Evenly cut items look more attractive, but more important, they cook evenly so your dishes have the best possible flavor, color, and texture. Unevenly cut items give an impression of carelessness that can spoil the dish’s look. The flavor, texture, and appearance of the dish suffer if its components are unevenly cut. Most foods require some preliminary trimming, peeling, or squaring off to make subsequent cuts easier to perform.

• Trimming tasks include removing root and stem ends from fruits, herbs, and vegetables.
• Peeling tasks can be done using a rotary peeler if the skin is not too thick; carrot, potato, and similar skins are easy to remove with a peeler. Remember that these peelers work in both directions.
• Pairing knives can also be used to trim many fruits and vegetables.
• A chef’s knife is required for vegetables, fruits and other foods with thick rinds or skins, such as hard-skinned squashes and pineapples.
• Exterior fat, gristle, and sinew can be removed from meats and poultry with a boning knife.
• Foods that are naturally round can be difficult to control as you cut them. A slice can be removed from the bottom or side of a round food to make it sit flat on the cutting board.

It is very important that the chef be completely familiar with these cuts and able to execute them properly.

Julienne cuts are 1/8 inch in thickness and 1-2 inches long.

• Trim and square off the vegetable by cutting a slice to make four straight sides. Cut both ends to even the block off. These initial slices make it easier to produce even cuts. The trimmings can be used for stocks, soups, purées, or any preparation where shape is not important.
• Slice the vegetable lengthwise, using parallel cuts of about 1/8 of an inch.
• Stack the slices, aligning the edges, and make parallel cuts of the same thickness through the stack.
• Trim to the desired length

Fine Julienne cuts are 1/16 inch in thickness and 1-2 inches long.

• Trim and square off the vegetable by cutting a slice to make four straight sides. Cut both ends to even the block off. These initial slices make it easier to produce even cuts. The trimmings can be used for stocks, soups, purées, or any preparation where shape is not important.
• Slice the vegetable lengthwise, using parallel cuts of about 1/16 of an inch.
• Stack the slices, aligning the edges, and make parallel cuts of the same thickness through the stack.
• Trim to the desired length