Characteristics of the Allumette Cut:

1. Thin, uniform matchstick-style strips
2. Clean, refined look ideal for fine dining
3. Promotes even cooking and crisp texture
4. Perfect for decorative garnishes or layered dishes

Common Uses:

• Potatoes – for matchstick fries or delicate French fries
• Carrots and zucchini – for salads, slaws, and sautéed vegetable medleys
• Celery root and turnips – for elegant side dishes or plating
• Apples and pears – for crisp fruit salads or decorative toppings

Cutting Methods:

• Slice the vegetable into ⅛ inch planks and then into uniform sticks.
• A mandoline slicer can be used for consistent precision.
• Chill vegetables beforehand for firmer texture and cleaner cuts.
• Use a stable, non-slip cutting board for safety and accuracy.

Pro Tips for a Perfect Allumette Cut:

• Use a sharp chef’s knife or mandoline for clean, precise edges.
• Square off the vegetable first to make straight, even slices.
• Keep pieces the same size to ensure even cooking.
• Soak matchstick-cut potatoes in cold water to remove starch and improve crispness when frying.

Baton Cut – Key Characteristics:

• Shape: Thick rectangular sticks
• Dimensions: ¼ inch x ¼ inch x 2–2.5 inches
• Appearance: Similar to thick French fries or vegetable sticks

Common Uses:

• Vegetable platters and crudités
• Thick-cut fries
• Stir-fries and roasted vegetables
• Preparation for medium dice

How to Make a Baton Cut:

1. Peel and square off the vegetable.
2. Slice into approximately ¼ inch thick slabs.
3. Stack the slabs and cut lengthwise into ¼ inch wide sticks.

Comparison with Other Knife Cuts:

Batonnet Cut – Key Characteristics:

• Shape: Uniform rectangular sticks
• Standard Dimensions: ¼ inch x ¼ inch x 2–2.5 inches
• Visual: Resembles thick-cut French fries or vegetable sticks

Common Uses:

• Vegetable crudité platters
• Roasted vegetables
• Preparation for medium dice
• Foundations for stock and mirepoix
• Professional culinary preparation

How to Cut Batonnet:

1. Trim and square off the vegetable.
2. Cut into ¼ inch thick slices.
3. Stack the slices.
4. Cut into ¼ inch wide sticks.

Comparison:

Brunoise Cut – Key Characteristics:

• Shape: Very small, even cubes
• Standard Size: ⅛ inch x ⅛ inch x ⅛ inch
• Texture: Delicate, neat and quick-cooking

Common Uses:

• Garnishes for soups and sauces
• Vegetable fillings
• Refined mirepoix
• Fine-dining toppings

How to Cut Brunoise:

1. Start with a batonnet cut.
2. Turn the sticks 90 degrees.
3. Slice crosswise into small cubes.

Comparison:

Chiffonade Cut – Key Characteristics:

• Shape: Thin, fine ribbons
• Best For: Basil, spinach, kale, mint and lettuce
• Texture: Light, fluffy strands

How to Make Chiffonade:

1. Stack the leaves neatly.
2. Roll the leaves tightly.
3. Slice across the roll into thin ribbons.

Characteristics of Coring:

• Removes tough or inedible centers.
• Removes unwanted seeds and cores.
• Improves texture and presentation.
• Prepares produce for stuffing, baking, slicing or cooking.

Common Uses:

• Apples
• Pears
• Peppers
• Tomatoes
• Pineapple

Crush or Purée – Key Characteristics:

• Texture: Soft, mashed or paste-like
• Shape: No defined shape
• Common Ingredients: Garlic, ginger, tomatoes, potatoes, beans and herbs

How to Crush Garlic:

1. Place a peeled garlic clove under the flat side of a chef’s knife.
2. Press down firmly with your palm.
3. Flatten the clove.
4. Add salt if desired and continue mashing into a paste.

How It’s Done:

Cube cuts usually begin with a foundational cut such as batonnet or a slab. The food is trimmed into flat surfaces, sliced into strips and then cross-cut into cubes.

Uses:

• Carrots
• Potatoes
• Onions
• Zucchini
• Fruits such as melons and mangoes
• Tofu, chicken and other proteins

Benefits:

• Promotes even cooking.
• Creates consistent texture.
• Improves presentation.
• Makes portioning easier.

How It’s Done:

Hold the knife at approximately a 45-degree angle and make uniform slanted cuts. Cylindrical vegetables can be rotated slightly between cuts.

Common Uses:

• Carrots
• Cucumbers
• Leeks
• Sausages
• Baguette slices
• Decorative garnishes

Benefits:

• Enhances visual appeal.
• Creates greater surface exposure.
• Can improve cooking speed and texture.

Dice Cut – Key Characteristics:

How to Dice:

1. Peel and square off the ingredient.
2. Cut into slabs.
3. Cut slabs into sticks.
4. Turn the sticks 90 degrees.
5. Slice crosswise into uniform cubes.

Common Ingredients:

• Carrots
• Potatoes
• Onions
• Zucchini
• Tofu
• Cheese

Julienne Cut – Key Characteristics:

• Shape: Long, thin sticks
• Dimensions: Approximately ⅛ inch x ⅛ inch x 2–2.5 inches
• Appearance: Fine matchsticks

Common Ingredients:

• Carrots
• Zucchini
• Bell peppers
• Potatoes
• Cucumber

How to Julienne:

1. Square off the vegetable.
2. Cut into thin slabs.
3. Stack the slabs.
4. Slice into uniform strips.

Comparison:

Macédoine Cut – Key Characteristics:

• Shape: Small, uniform cubes
• Size: Approximately ½ cm x ½ cm x ½ cm or ¼ inch cubes
• Texture Goal: Clean edges and even size

Common Ingredients:

• Carrots
• Potatoes
• Peas
• Green beans
• Apples
• Melons
• Pineapple

How to Make Macédoine:

1. Peel and trim the ingredient.
2. Cut into uniform slabs.
3. Slice into batonnet sticks.
4. Dice the sticks into cubes.

Common Uses:

• Vegetable salads
• Fruit salads
• Soup and terrine garnishes
• Relishes and side dishes

Mince Cut – Key Characteristics:

• Size: Extremely small pieces
• Shape: Irregular, finely chopped pieces
• Texture: Almost paste-like

How to Mince:

1. Use a sharp chef’s knife.
2. Roughly chop the ingredient first.
3. Rock the knife repeatedly over the food.
4. Regroup the pieces as needed.
5. Continue until the desired fineness is reached.

Best Ingredients:

• Garlic
• Ginger
• Parsley
• Basil
• Cilantro
• Shallots
• Onions
• Chilies

Common Uses:

• Sauces
• Dressings
• Marinades
• Stir-fries
• Meat fillings
• Herb butters

Paysanne Cut – Key Characteristics:

• Shape: Thin, flat slices matching the ingredient's natural form
• Thickness: Approximately 1–2 mm
• Style: Rustic and practical

Typical Forms:

• Carrot – thin rounds or half-moons
• Leek – thin rings
• Zucchini – thin half-discs
• Potato – thin triangles or squares

Common Uses:

• Soups
• Minestrone
• Rustic stews
• Vegetable sautés

Peeling – Key Characteristics:

• Purpose: Remove tough, bitter, dirty or unwanted outer layers

Tools Used:

• Vegetable peeler
• Paring knife
• Hands for suitable foods
• Blanching and shocking for some produce

Common Foods:

• Potatoes
• Carrots
• Beets
• Onions
• Garlic
• Apples
• Pears
• Kiwis
• Mangoes
• Ginger

Peeling Methods:

• Peeler: Best for smooth-skinned produce.
• Paring knife: Useful for curved or thick skins.
• Hand peeling: Useful for suitable citrus or cooked foods.
• Blanch and shock: Useful for tomatoes and peaches.

Characteristics of Pitting:

• Removes hard, non-edible seeds or stones.
• Makes fruits easier to eat and cook.
• Improves texture and appearance.
• Useful for purées, jams and sauces.

Common Uses:

• Cherries
• Olives
• Avocados
• Peaches
• Plums
• Nectarines
• Dates

Pitting Methods:

• Knife technique
• Handheld pitters
• Spoon or melon baller for suitable soft fruits

Pro Tips:

• Use ripe but firm fruits for cleaner removal.
• Twist gently to avoid bruising.
• Cut around the pit for easier access.
• Hold over a bowl to catch juice.

Oblique Cut – Key Characteristics:

• Shape: Irregular angled wedges or ovals
• Size: Commonly around 1–2 inches
• Angle: Usually approximately 45 degrees

How to Make an Oblique Cut:

1. Hold the vegetable lengthwise.
2. Slice diagonally at about a 45-degree angle.
3. Roll the vegetable approximately a quarter turn.
4. Make another angled cut.
5. Repeat the cut-and-roll motion.

Best Vegetables:

• Carrots
• Zucchini
• Cucumbers
• Parsnips
• Daikon radish

Common Uses:

• Stir-fries
• Roasted vegetables
• Braised dishes
• Asian-style vegetable sides

Rondelle Cut – Key Characteristics:

• Shape: Round, coin-like discs
• Thickness: Commonly ⅛ inch to ½ inch

Common Ingredients:

• Carrots
• Zucchini
• Cucumbers
• Bananas
• Sausages

How to Make a Rondelle Cut:

1. Wash and peel the ingredient if needed.
2. Place it horizontally on the cutting board.
3. Slice straight across into even rounds.

Variations:

• Bias Rondelle: Cut at an angle for elongated discs.
• Thick Rondelle: Useful for grilling and roasting.
• Thin Rondelle: Useful for stir-frying and garnishing.

How It's Done:

• A slit is made lengthwise without cutting completely through.
• The ingredient is gently opened or split.
• The opening can be used for stuffing, seasoning or marinades.

Commonly Used On:

• Green chilies
• Brinjals / eggplants
• Okra
• Tindora

Purpose:

• Allows insertion of spices or stuffing.
• Helps ingredients cook evenly.
• Improves flavor absorption.
• Maintains the ingredient's overall shape.

Tournée Cut – Key Characteristics:

• Shape: Barrel, oval or football-like
• Length: Typically around 2 inches
• Sides: Commonly seven equal sides
• Finish: Smooth, curved surfaces

Common Vegetables:

• Carrots
• Potatoes
• Turnips
• Zucchini
• Parsnips

How to Make a Tournée Cut:

1. Trim the vegetable into a rough cylinder.
2. Use a paring or bird’s-beak knife.
3. Carve smooth curved sides around the vegetable.
4. Create seven approximately symmetrical sides.
5. Round the ends slightly.

Common Uses:

• Fine-dining presentation
• Glazed vegetables
• Garnishes
• Roasts and entrées
• Stews and braises

Wedge Cut – Key Characteristics:

• Shape: Triangular or pie-shaped
• Size: Varies depending on the ingredient and use
• Texture: Thick pieces that hold their shape

How to Make a Wedge Cut:

1. Cut the ingredient in half.
2. Continue cutting each half into angled segments.
3. Aim for evenly sized wedges.

Common Ingredients:

• Potatoes
• Sweet potatoes
• Carrots
• Onions
• Apples
• Oranges
• Pears
• Lemons
• Tomatoes

Common Uses:

• Baked potato wedges
• Fruit wedges
• Lemon and lime garnishes
• Tomato and onion salads
• Platter garnishes