Chiffonade = a thin slice, generally of green leaves, made by rolling the leaf up
then slicing it to get a short strip.
Julienne = 1/10” thick by about 1 to 2 inches long
Matchstick = 1/8” x 1 - 2” inch
Baton = 1/4” x 1-2 inch
Recipes often call for ingredients to be cut into a specific sizes. There are a an
unlimited number of shapes and sizes that you could cut food into. Sometimes it is
for the presentation but often the size of the ingredient will affect its cooking.
To help create uniform sizes it is easier if you trim your ingredient, so it has
four straight edges. Some ingredients are very hard to cut into specific shapes without
Images are for reference and are not to scale.
Brunoise = 1/8” square
Dice = 1/4” square
Medium Dice == 1/2”square
Large Dice = 3/4” square
Mince= Very small chopped Less than an 1/8”
Fine Chop = Similar to a Brunoise or smaller and with irregular shapes although about
the same sizes.
Coarse Chop = from about 1/4-¾ inch like similar to dicing but the shapes are not
uniform although similar in size.