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Dicing
All the square shaped cuts end up the same size. These square cuts are known as:
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Fine dice (brunoise), 1/8" square
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Small dice (macedoine), 1/4" square
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Medium dice, 1/3" square
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Large dice, 3/4" square
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Cube, greater than 3/4" square.
Trim and peel vegetables as needed. Then square the sides. Cut into slices of desired thickness. Stack the slices and cut these slices equal to the thickness of the previous cuts, ending up with stick shaped pieces. Holding the sticks together with your guiding hand, make crosswise cuts through the sticks.
Shredding
This technique means to cut into thin strips and usually applies to leafy vegetables such as cabbage. Cut the cabbage into quarters through the core. Cut out the core of each quarter. Place a cabbage quarter on the cutting board with the flat side down and cut thin shreds using the downward, forward slicing stroke. Due to the size of the cabbage, it is not always possible to keep the knife tip on the board. Be sure that the fingers of your guiding hand are curled, holding the cabbage with thumb tucked underneath and at a safe distance from the knife blade.
Chiffonade
Chiffonade is a technique that means to cut into very thin strips, much finer than shredding. A leafy green such as spinach or a leafy herb such as basil is often prepared in this way. Remove stems from leaves, and stack a few individual leaves together. Roll tightly into a cylinder and slice into fine shreds.
Julienning
Another technique of cutting into thin strips. Two classic cuts are known as:
- Julienne, 1/8" x 1/8" x 1" to 2" long
- Batonnet, 1/4" x 1/4" x 2" to 2 1/2" long
Trim the vegetable cutting into desired length and squaring off the sides. Stack the slices and cut these slices equal to the thickness of the previous cuts.
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