BASIC cuts of

vegetables
 LARGE DICE
The large dice is a culinary knife cut
measuring ¾ inch × ¾ inch × ¾ inch.
 BATONNET
The batonnet measures ½
inch × ½ inch × 2½-3 inches.
It is also the starting point for
another cut, the medium dice.
 MEDIUM DICE
The medium dice
measures ½ inch × ½
inch × ½ inch.
 ALLUMETTE
Measuring ¼ inch × ¼ inch × 2½-3
inches, the allumette is sometimes
referred to as the "matchstick
cut." It's also the starting point for
the small dice.
 SMALL DICE
The small dice measures ¼
inch × ¼ inch × ¼ inch and is
produced by slicing the
allumette into ¼ inch sections.
 JULIENNE

The julienne cut measures 1/8

inch × 1/8 inch × 2½ inches.
 BRUNOISE

The brunoise knife cut

(pronounced BROON-wahz)
measures 1/8 inch × 1/8 inch × 1/8
inch.
 FINE JULIENNE

The fine julienne knife cut

measures 1/16 inch × 1/16 inch × 2
inches. It's also the starting point
for the fine brunoise cut.
 FINE BRUNOISE

The fine brunoise knife cut

(pronounced BROON-wahz) measures
1/16 inch × 1/16 inch × 1/16 inch.
Tiny!
Paysanne cut
WHAT IS KNIFE?

A knife (plural knives) is a cutting

tool with an exposed cutting edge
or blade, hand-held or otherwise,
with or without a handle
 Parts of a knife
Knives are a commonly used tool that
we often take for granted. We expect
them to perform and cut with ease,
but we rarely pay any more attention
to our knives than that. To understand
your knife, it is important to learn
about its construction and be able to
identify the various knife parts.
Point– The point is the
part of the knife where
the edge and spine come
together. The point is
often used for piercing.
Tip – The tip is the forward
part of the knife and
includes the knife point.
The tip is used detailed or
delicate cutting.
Edge – The edge is the
cutting part of the blade.
It extends from the point
to the heel of the knife.
Heel - The heel is the
rear part of the edge,
opposite the point.
Spine - The spine is
the top of the knife
blade, opposite the
knife edge.
Bolster - The bolster is the
band that joins the blade of
the knife to its handle. The
bolster provides balance for
the knife and also helps to
protect the hand from
getting in the way of the
knife edge.
Tang - The tang is the
part of the blade that
extends into the handle
of the knife. It is the
surface to which the
handle attaches to the
blade.
Scales – The scales are the
part of the knife that creates
the handle. Scales are often
made of synthetic material
or wood. Two scales are
typically attached to the
tang with rivets.
Rivets – The rivets
are metal pins used
to join the scales to
the tang to form the
handle.
Butt – The butt
is the end of the
handle of the
knife.
Types of
knives
 Table knives
A primary aspect of the knife as a
tool includes dining, used either in
food preparation or as cutlery.
Examples of this include:
  Bread knife
:A knife with a serrated
blade for cutting bread
 Boning knife

A knife used for
removing the bones of
poultry, meat, and fish
 Carving knife

 A knife for carving
:
large cooked meats
such as poultry, roasts,
hams
 Chef's knife
Also known as a French
knife, a cutting tool used in
preparing food
 Cleaver

 A large knife that varies in its shape
but usually resembles a rectangular-
bladed hatchet. It is used mostly for
hacking through bones as a kitchen
knife or butcher knife, and can also be
used for crushing via its broad side,
typically garlic.
 Butcher's Knife

A knife designed and
used primarily for the
butchering and/or
dressing of animals.
 Electric knife: An electrical device
consisting of two serrated blades
that are clipped together, providing
a sawing action when powered on
 Kitchen knife: Any knife, including
the chef's knife, that is intended to
be used in food preparation
 Oyster knife: Has a short, thick
blade for prying open oyster shells
Paring or Coring Knife: A knife
with a small but sharp blade used
for cutting out the cores from fruit.
Table knife or Case knife: A
piece of cutlery, either a butter
knife, Steak knife, or both, that is
part of a table setting,
accompanying the fork and spoon