19 Cuts of Vegetables / Types Of Vegetables Cuts (2024)

Table Of Contents

Allumete Cut
Julienne Cut
Batonette Cut
Brunoise Cut
Macedoine Cut
Small Dice
Medium Dice
Large Dice
Slice Cut
Paysanne Cut
Parisienne Cut
Olivette Cut
Noisette Cut
Chateau Cut
Concasse
Chopping
Mincer / Mincing
Sherd / Shredding

The Food Production department or Kitchen make a wide variety of dishes, and the chefs working in the kitchen should be very familiarwith the differentvariety of cuts used in the advanced culinary preparation. The below-mentioned types of knife cuts act as the base for kitchen preparationand are called the 'Classical Cuts' / 'Classical Vegetable Cuts' / 'Basic Knife Cuts'.

Before you start practising any type of vegetable cut, it's important to have the right tools and equipment. You'll need a sharp chef's knife, a cutting board, and a vegetable peeler. It's also helpful to have a mandoline slicer or a food processor with a slicing attachment to ensure uniformity in your cuts.

Remember to practice caution and proper knife skills when working with sharp knives. Always hold the vegetable securely and curl your fingers inward to protect them while cutting.Make sure to keep your knife sharp and your cutting board stable to prevent accidents while cutting.

1. AllumeteCut (Matchstick) - 1/16'' X 1/16'' X 2''

The Allumete Cut, also known as the Matchstick is a type of vegetable cut that measures an exquisite 1 16'' by 1 16'' by 2'. This cut is known for its delicate and slender appearance, and it's often used to add texture and elegance to dishes. The Allumete Cut is commonly used for the main course and French cuisine, particularly in dishes such as Soupe à l'oignon (French Onion Soup) or Ratatouille.

Example Main course menu with Allumete Cut: Matchstick Beef Stir-Fry. Tender strips of beef are meticulously sliced into the Allumete shape and stir-fried with an array of colourful vegetables. The uniformity of the matchstick cuts ensures even cooking, resulting in a harmonious blend of textures and flavours. Usually Served over a bed of steamed jasmine rice, this dish offers a satisfying and visually appealing dining experience.

How To Achieve an Allumete Cut?

Start by selecting a fresh ingredient, such as a vegetable or piece of meat, that you want to cut into Allumete shapes.
Ensure that the ingredient is cleaned and trimmed, removing any excess ends or tops.
Measure and mark the desired dimensions for the Allumete cut. In this case, it would be 1/16'' by 1/16'' by 2''.
Use a sharp knife to carefully slice the ingredient into long, thin strips. Aim for a thickness of 1/16'' (around 1.5 mm) for both width and height.
Once you have the strips, carefully cut them into pieces that are 2 inches (5 cm) in length. Ensure that each piece maintains the 1/16'' by 1/16'' dimensions.
Repeat the slicing and cutting process with the remaining portion of the ingredient until you achieve the desired amount of Allumete cuts.

2. Julienne Cut (Double Matchstick) - 1/8'' X 1/4'' X 2''

The Julienne cut is a culinary technique that involves cutting vegetables or other ingredients into long, thin strips of uniform size. This particular cut adds an elegant touch to dishes and allows for even cooking and presentation.

With dimensions typically ranging from 1/8'' to 1/4'' in thickness and 1-2 inches in length, the Julienne cut offers a versatile way to incorporate vegetables into various recipes.

There are several dishes that showcase the finesse of the Julienne cut. Starting with the Rainbow Julienne Salad, a colourful medley of julienned carrots, bell peppers, cucumbers, and radishes. This refreshing salad combines the crispness of the Julienne-cut vegetables with a tangy vinaigrette, creating a harmonious blend of flavours and textures.

For a satisfying main course, like the Julienne Vegetable Stir-Fry. where an assortment of julienned vegetables such as carrots, snow peas, and zucchini are quickly sautéed to retain their crunchiness. Tossed in a savoury sauce and served over steamed rice or noodles, this dish highlights the versatility of the Julienne cut while providing a healthy and flavourful option.

How To Achieve a Julienne Cut?

Start by selecting a fresh vegetable of your choice, such as carrots, bell peppers, or zucchini.
Wash the vegetable thoroughly under running water to remove any dirt or debris.
Trim off any ends or tops of the vegetable to create a clean, even surface.
Slice the vegetable lengthwise into long, thin planks or slices, aiming for a thickness of about 1/8'' to 1/4''.
Stack a few planks or slices on top of each other to create a neat pile.
With your non-dominant hand, hold the pile of planks firmly, keeping your fingers curled and away from the blade.
Using a sharp chef's knife, carefully slice across the planks or slices, perpendicular to their length, to create thin strips. Aim for a thickness of about 1/8'' to 1/4''.
Continue slicing through the pile of planks or slices until you have achieved the desired amount of Julienne-cut vegetables.
Repeat the process with the remaining vegetable until you have obtained the desired quantity of Julienne-cut strips.

3. Batonette Cut (French Fry Cut)- 1/4'' X 1/4'' X 2''

The Batonette cut is a culinary technique used to slice vegetables or other ingredients into long, rectangular pieces that resemble small sticks or batons. This cut is slightly larger and thicker compared to the Julienne cut, typically measuring around 1/4'' by 1/4'' by 2-3 inches in size.

The French Fry cut is commonly used for root vegetables like carrots, parsnips, and turnips. It's also a great option for celery and bell peppers. The thin shape of these vegetable strips makes them ideal for sautéing or stir-frying as they cook quickly and evenly. Additionally, this cut can add visual appeal to dishes by giving them a uniform appearance.

How To achieve a Batonette Cut?

Start by selecting a fresh vegetable of your choice, such as carrots, celery, or zucchini.
Wash the vegetable thoroughly under running water to remove any dirt or debris.
Using a sharp chef's knife, trim off any ends or tops of the vegetable to create a clean, even surface.
Cut the vegetable into segments of your desired length, typically around 2-3 inches.
Stand one of the segments upright on the cutting board, ensuring it is stable and won't roll.
Hold the top of the segment with your non-dominant hand to provide stability.
With your dominant hand, carefully slice the segment lengthwise into planks or slices. Aim for a thickness of about 1/4 inch.
Once you have a stack of planks, align them and carefully slice across their length to create Batonette-shaped sticks. Aim for a thickness of about 1/4 inch and a length of 2-3 inches.
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Repeat the process with the remaining segments until you have achieved the desired amount of Batonette cut vegetables.

4. Brunoise Cut (Square Allumete) -1/16'' X 1/16'' X 1/16''

The Brunoise is a culinary technique used to finely dice vegetables or other ingredients into small, uniform cubes. This precise cut adds a polished and professional touch to dishes, allowing for even cooking and a visually appealing presentation. The dimensions of the Brunoise typically range from 1/16'' to 1/8'' in size, resulting in small, bite-sized pieces that blend seamlessly into recipes.

Common vegetables that are brunoised include carrots, onions, leeks, celery, bell peppers, and hard root vegetables like beets and turnips. This technique is often used for garnishes and stuffings, and a regular brunoise measures 3 mm (1/8th inch) while a fine brunoise measures 1.5 mm (1/6th inch).

There are several dishes that showcase the finesse of the Brunoise cut. Begin your culinary journey with our Tomato and Cucumber Brunoise Salad, a refreshing combination of finely diced tomatoes, cucumbers, and aromatic herbs. The Brunoise technique ensures that each bite offers a balanced mix of flavours, providing a harmonious burst of freshness.

For a flavourful main course, the Brunoise Vegetable Ratatouille. This traditional French dish features a medley of finely diced eggplant, zucchini, bell peppers, and tomatoes, slowly cooked to perfection. The Brunoise cut ensures that the vegetables meld together beautifully, creating a rich and comforting dish that is as visually appealing as it is delicious.

How To achieve a Brunoise Cut?

Start by selecting a fresh vegetable or ingredient of your choice, such as carrots, onions, or tomatoes.
Wash the vegetable thoroughly under running water to remove any dirt or debris.
Trim off any ends or tops of the vegetable to create a clean, even surface.
Cut the vegetable into small, uniform cubes. Begin by slicing the vegetable into thin planks or slices, aiming for a thickness of about 1/8'' to 1/4''.
Stack a few slices on top of each other to create a neat pile.
With your non-dominant hand, hold the pile of slices firmly, keeping your fingers curled and away from the blade.
Using a sharp chef's knife, carefully slice across the pile of slices, creating thin strips.
Turn the strips 90 degrees and make equally spaced, crosswise cuts to create small cubes. Aim for a uniform size of about 1/8'' to 1/4'' on each side.
Repeat the process with the remaining vegetable until you have achieved the desired amount of Brunoise-cut cubes.

5. Macedoine Cut (SquareJulienne)- 1/8'' X 1/8'' X 1/8''

Macedoine cut, also known as square julienne, is a cutting technique that involves slicing vegetables or fruits into small cubes. This method of cutting is commonly used in salads and garnishes to add texture and flavour. The size of the cubes can vary depending on the recipe requirements, but they are typically between 1/4 inch to 1/2 inch in size.

An example Dish made with a Macedonia cut is a Macedoine Salad that showcases the beauty and versatility of this cut. Colourful cubes of carrots, potatoes, and cucumbers are combined with peas and diced ham, creating a vibrant medley of flavours and textures. The uniformity of the Macedoine cut ensures that each bite offers a harmonious blend of ingredients, making the salad both visually appealing and delicious.

How to Achieve Macedoine Cut?

Select a fresh vegetable or ingredient of your choice, such as carrots, potatoes, or bell peppers.
Wash the vegetable thoroughly under running water to remove any dirt or debris.
Trim off any ends or tops of the vegetable to create a clean, even surface.
Slice the vegetable lengthwise into long, thin planks or slices, aiming for a thickness of about 1/8'' to 1/4''.
Stack a few planks or slices on top of each other to create a neat pile.
With your non-dominant hand, hold the pile of planks firmly, keeping your fingers curled and away from the blade.
Using a sharp chef's knife, carefully slice across the planks or slices, perpendicular to their length, to create thin strips. Aim for a thickness of about 1/8'' to 1/4''.
Take one of the strips and cut it into smaller, uniform pieces, also measuring about 1/8'' to 1/4'' in thickness. Repeat this process with the remaining strips, creating square-shaped cubes.
Continue cutting the rest of the stacked planks or slices into square cubes until you have achieved the desired amount of Macedoine cut vegetables.

6. Small Dice (Square Baton)- 1/4'' X 1/4'' X 1 / 4''

Small dice, also known as a square baton, is a culinary technique that involves cutting ingredients into small, uniform cubes. This precise and consistent cut is used to enhance both the visual appeal and texture of dishes. The small dice dimensions typically range from 1/4'' to 1/8'', resulting in bite-sized cubes that cook evenly and provide a satisfying mouthfeel.

An example dish made with Small Dice is a Vegetable Ratatouille, a classic French dish that combines perfectly diced eggplant, zucchini, bell peppers, and tomatoes. The uniformity of the small dice ensures even cooking and a harmonious blend of flavours, creating a visually stunning and delectable dish.

How To Achieve a Small Dice Cut?

Select a fresh ingredient, such as vegetables, fruits, or even meat, that you want to cut into small, uniform cubes.
Wash the ingredient thoroughly under running water to remove any dirt or debris.
Trim off any ends or tops of the ingredient to create a clean, even surface.
Slice the ingredient into planks or slices, aiming for a thickness of about 1/4''.
Stack a few slices on top of each other to create a neat pile.
With your non-dominant hand, hold the pile of slices firmly, keeping your fingers curled and away from the blade.
Using a sharp chef's knife, carefully slice across the pile of slices, creating thin strips that are about 1/4'' wide.
Rotate the stack of strips 90 degrees and make equally spaced, crosswise cuts to create small cubes. Aim for a uniform size of about 1/4'' on each side.
Repeat the process with the remaining ingredient until you have achieved the desired amount of small dice cubes.

7. Medium Dice- 1/2'' X 1/2'' X 1/2''

The medium dice cut is a culinary technique that involves cutting ingredients into medium-sized, uniform cubes. This precise cut adds both aesthetic appeal and even cooking to dishes. With dimensions typically around 1/2'' on each side, the medium dice create bite-sized cubes that are versatile and visually pleasing.

Medium dice are an essential skill for any chef or home cook who wants to create visually appealing dishes that are not only tasty but also uniform in size. The perfect size for medium dice is approximately 1/2 inch cubed pieces. This cut works well with ingredients such as potatoes, carrots, onions, celery, and bell peppers – all of which are common ingredients found in many recipes.

One advantage of using medium-diced vegetables is that they cook more quickly and evenly than larger chunks or unevenly sized pieces.

How To achieve a medium dice cut?

Start by selecting a fresh ingredient of your choice, such as vegetables, fruits, or even meat, that you want to cut into medium-sized, uniform cubes.
Wash the ingredient thoroughly under running water to remove any dirt or debris.
Trim off any ends or tops of the ingredient to create a clean, even surface.
Slice the ingredient into planks or slices, aiming for a thickness of about 1/2''.
Stack a few slices on top of each other to create a neat pile.
With your non-dominant hand, hold the pile of slices firmly, keeping your fingers curled and away from the blade.
Using a sharp chef's knife, carefully slice across the pile of slices, creating thin strips that are about 1/2'' wide.
Rotate the stack of strips 90 degrees and make equally spaced, crosswise cuts to create medium-sized cubes. Aim for a uniform size of about 1/2'' on each side.
Repeat the process with the remaining ingredient until you have achieved the desired amount of medium dice cubes.

8. Large Dice - 3/4'' X 3/4'' X 3/4''

Large dice refer to a specific size and shape of cut vegetables or ingredients in the culinary world. It involves slicing the vegetables into uniform cubes, typically around 1 inch (2.5 cm) 3/4'' X 3/4'' X 3/4'' on each side. Large dice is often used in recipes where the vegetables need to retain their shape and texture during cooking, such as in stews, soups, or stir-fries.

The larger size allows for a satisfying bite and ensures that the vegetables maintain some firmness when cooked. Large dice also add visual appeal to dishes, creating a vibrant and appealing presentation. Whether it's onions, carrots, peppers, or other vegetables, cutting them into large dice adds both aesthetic and culinary value to a wide range of recipes.

Large dice is a culinary term that refers to the size of chopped vegetables in a recipe. It's essential to have uniform cuts of vegetables for even cooking and presentation purposes. Large dice is commonly used in soups, stews, casseroles, and salads.

How to Achieve Large Dice Cut?

Select your vegetables: Choose the vegetables you want to dice. Common options include onions, carrots, potatoes, bell peppers, and zucchini.
Prep your vegetables: Wash the vegetables thoroughly under running water. Peel them if necessary, such as with carrots and potatoes. Remove any seeds, stems, or tough parts.
Cut into large sections: Use a sharp chef's knife or a vegetable knife to cut the vegetables into large sections. For example, cut an onion into halves or quarters, a bell pepper into large chunks, or a carrot into thick batons.
Square off the sections: Take each section and square off the edges. Trim the rounded edges to create flat sides. This will make it easier to achieve consistent dice.
Measure and mark: If you want precise large dice, you can use a ruler to measure the desired size (e.g., 1 inch) and make marks on the sides of the vegetable sections as a guide. This step is optional but can help ensure uniformity.
Make straight downward cuts: Holding the vegetable section steady with your non-dominant hand, use your dominant hand to make straight downward cuts with the knife. Aim for the desired size of dice, such as 1 inch (2.5 cm) on each side.
Repeat for remaining sections: Continue cutting the rest of the vegetable sections into large dice using the same technique. Take your time and be cautious while using the knife.

9. Slice Cut 1/8" X 1/2"

Slicing is a Culinary Technique of Cutting vegetables into uniform cross-cuts and is essential for cooking dishes that require even cooking. One of the most common examples of this technique is slicing onions, an ingredient used in many dishes around the world.

How to Achieve Slice Cut?

1. Select the right knife: For most vegetable slicing and cutting tasks, a chef's knife or a santoku knife is suitable. Make sure the knife is sharp for clean Slice cuts.

2. Wash the vegetables Onion, Carrot, Tomato etc.: Rinse the vegetables under cold water to remove any dirt or debris. Pat them dry with a clean kitchen towel or paper towel.

3. Trim and peel (if necessary): Trim off any stems, ends, or blemishes from the vegetables. If required, peel the vegetables using a vegetable peeler.

4. Cut into manageable pieces: If the vegetables are large, you may want to cut them into smaller, more manageable pieces before slicing. For example, for onions, you can cut them in half and then slice each half.

5. Choose the desired thickness: Decide how thick you want your vegetable slices to be. This can vary depending on the recipe or personal preference.

6. Hold the vegetable securely: Use a firm grip on the vegetable to ensure safety while slicing. Curl your fingers under and use your knuckles as a guide against the blade, keeping them slightly ahead of the knife.

7. Slice the vegetable: With a controlled motion, use a downward and forward motion to slice through the vegetable. Keep the tip of the knife in contact with the cutting board and use a rocking motion to guide the blade through the vegetable.

8. Repeat as needed: Continue slicing the vegetables according to your desired thickness and recipe requirements. Take your time and maintain a steady pace to ensure consistent slices.

Remember, practice and caution are essential when handling sharp knives. Always pay attention to your fingers and keep them away from the blade. If you're unsure about your knife skills, consider taking a cooking class or watching online tutorials for additional guidance.

10. Paysanne- 1/2'' diameter spheres or triangles.

Paysanne vegetable cut is one of the most commonly used techniques in culinary arts. It involves cutting vegetables into small, thin pieces that are usually square or rectangular in shape. The technique is often used to add texture and colour to dishes, and it works well with a variety of vegetables.

How To Achieve a Paysanne Cut?

Gather the necessary tools: You'll need a sharp chef's knife and a cutting board.
Select your vegetable: The paysanne cut is commonly used for root vegetables like carrots, turnips, or potatoes. Choose a vegetable of your choice.
Peel the vegetable: If needed, peel the vegetable using a vegetable peeler or a paring knife.
Trim the ends: Cut off the ends of the vegetable to create a flat surface for stability.
Create a rectangular shape: Start by cutting a thin slice from one side of the vegetable to create a flat surface. Then, turn the vegetable onto the flat surface you just created.
Make even slices: With the vegetable positioned on its flat surface, slice it crosswise into even slices. The thickness of the slices will depend on your preference, but they are typically around 1/8 to 1/4 inch (3-6 mm) thick.
Cut the slices into squares: Take each slice and cut it into even squares by making straight crosswise cuts. Again, the size of the squares can vary but aim for uniformity.
Arrange and use: Once you have achieved the paysanne cut, you can use the vegetable pieces in your desired recipe. Paysanne cuts are commonly used in soups, stews, sautés, and garnishes.

11. ParisienneRound Shaped cut. 1/2 Inch Diameter

The Parisienne vegetable cut is a classic French technique that involves creating small, round balls of vegetables using a special tool called a melon baller. This technique is often used for root vegetables like carrots and turnips, but can also be used for fruits like melons and apples. The resulting uniform size and shape of the vegetables not only look beautiful on a plate but also ensures even cooking.

One of the benefits of using this technique is that it creates uniform pieces that cook evenly. This is particularly important when you are cooking vegetables that require even cooking times, such as potatoes or carrots. Additionally, the Parisienne cut adds an element of sophistication to any dishsuch as adding them to soups, stews, salads, or as decorative elements in side dishes and elegance to your presentations, elevating the overall visual appeal of your dishes.

How To Achieve a Parisienne Cut?

Choose the right vegetables: Select firm and evenly shaped vegetables that are suitable for this technique, such as potatoes, carrots, turnips, or beets. The size of the vegetable should be large enough to work with comfortably.
Peel the vegetable: Start by peeling the vegetable using a vegetable peeler or a knife, ensuring that the skin is completely removed.
Create barrel-shaped cuts: Using a small, round melon baller or a Parisienne scoop (a specialised tool for this technique), dig into the flesh of the vegetable at a slight angle, creating small, round cuts. Apply gentle pressure and rotate the scoop to create even spheres.
Repeat the process: Continue making these barrel-shaped cuts, rotating the vegetable as needed, until you have transformed most of the vegetable into small, round spheres. Try to make the spheres as uniform in size as possible for a visually appealing presentation.
Utilise the remaining vegetable: Depending on the size of the vegetable, you may end up with some irregular-shaped pieces. You can use these leftover parts for other culinary purposes, such as dicing or slicing, or save them for later use.
Rinse and pat dry: Once you have achieved the desired Parisienne cuts, rinse the vegetable spheres under cold water to remove any excess starch or dirt. Pat them dry gently using a clean kitchen towel or paper towels.

12. Olivette -Olived Shaped Cut. 1/2 Inch

The Olivette cut is a unique vegetable cutting technique that was popularised in the 17th century. This technique involves slicing vegetables into small, thin pieces that resemble the shape of an olive. The end result is a visually stunning dish that is both delicious and nutritious.

The compact design makes it easy to store in your kitchen, and the non-slip base ensures it stays in place while you work. Whether you're making a salad, stir-fry, or soup, the Olivette Vegetable Cut can help you save time and create perfectly sliced or diced vegetables every time.

Olivette cuts are particularly suited for small potatoes or carrots due to their elongated shape. These vegetable shapes can be used in various culinary applications, such as garnishing salads, skewering them as part of appetizers, or incorporating them into vegetable platters for an added touch of visual interest.

How To Achieve an Olivette Vegetable Cut?

1. Select the right vegetable: For Olivette cuts, you'll need small, elongated vegetables such as baby potatoes, fingerling potatoes, or small carrots. These vegetables should be firm and have a shape that is conducive to being trimmed into oblong shapes.

2. Trim the vegetable ends: Begin by trimming the ends of the vegetable to create a flat surface. This will help stabilize the vegetable during the cutting process.

3. Create oblong cuts: Using a sharp knife, carefully cut the vegetable at a slight angle to create oblong shapes resembling olives. Apply even pressure and maintain a consistent size and shape for a uniform presentation.

4. Repeat the process: Continue making these oblong cuts, rotating the vegetable as needed, until you have transformed most of the vegetable into olive-shaped pieces. Aim for consistency in size and shape for an appealing appearance.

5. Rinse and pat dry: Once you have achieved the Olivette cuts, rinse the vegetable shapes under cold water to remove any residue or dirt. Pat them dry gently using a clean kitchen towel or paper towel.

13. Noisette / Toulenee / Turned

Small seven-sided barrel.