The Different Vegetable Cuts

Vegetable Cuts

Batons
"Sticks" of vegetables around 12mm/½ -inch thick and up to 7.5cm/3-inches long. Usually cut before cooking. 

Brunoise
A very fine dice up to  2mm/¹/12th inch square. Usually cut before cooking. Often used as a garnish.

 

 

 

 

Julienne
Strips of vegetables usually 3mm/ ⅛- inch square up to 5cm/ 2 inches long standard. Often a mandoline is used for accuracy. Often used as a garnish.

 

 

 

          Paysanne

          Very thin slices of vegetables no larger than 6mm/¼-inch square. 

          Most often used as a garnish

        

       Sulfrino Balls
       Sulfrino vegetable balls are made with a very small melon scoop, 

       sometimes called a Parisienne scoop, up to 12mm/½-inch in diameter. 

       Most usually used for garnishes.