To cut into baton or stick. The technical measurement is ¼" by ¼" by 2.5–3" long., Batonnet, Paysanne, Chiffonade, Dice, To chop into very fine pieces., Lozenges, Rondelle, Julienne, Mince, These are simple rounds or ovals cut from conical or cylindrical vegetables., Lozenges, Rondelle, Julienne, Mince, To cut into long thin strips, similar to matchsticks., Lozenges, Rondelle, Julienne, Mince, To cut vegetables into cubes of a specific size., Batonnet, Paysanne, Chiffonade, Dice, A cutting technique where leafy vegetables are sliced into thin ribbons., Dice, Chiffonade, Batonnet, Mince, To cut food into thin flat pieces., Slice, Dice, Julienne, Mince, A cutting technique that produces thin, square strips smaller than batonnet., Julienne, Rondelle, Paysanne, Dice, To cut ingredients into small irregular pieces using repeated rocking motion of the knife., Chop, Slice, Batonnet, Rondelle, A cutting technique where vegetables are cut into thin decorative shapes, usually flat., Paysanne, Mince, Dice, Julienne.

Basic Cutting techniques quiz

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