There are a number of regular

knife A knife ( : knives; from Old Norse 'knife, dirk') is a tool or weapon with a cutting edge or blade, usually attached to a handle or hilt. One of the earliest tools used by humanity, knives appeared at least 2.5 million years ago, as evidence ...

cuts that are used in many recipes, each producing a standardized cut piece of food. The two basic shapes are the strip and the cube.

Strip cuts

* Pont-neuf; used for fried potatoes ("thick cut" or "steak cut" chips), pont-neuf measures from to * Batonnet; French for "little stick", the batonnet measures approximately . It is also the starting point for the small dice. * Julienne; referred to as the allumette (or matchstick) when used on potatoes, the julienne measures approximately . It is also the starting point for the brunoise cut. The first reference to Julienne occurs in François Massialot's Le Cuisinier Royal in 1722. * Fine julienne; measures approximately , and is the starting point for the fine brunoise cut. *

Chiffonade Chiffonade () is a slicing technique in which leafy green vegetables such as spinach, sorrel, or Swiss chard, or a flat-leaved herb like basil, are cut into long, thin strips. This is accomplished by stacking leaves, rolling them tightly, then sli ...

; rolling leafy greens and slicing the roll in sections from 4-10mm in width

Cube cuts

Cuts with six even sides include: * Large dice; (or "Carré" meaning "square" in French); sides measuring approximately * Medium dice; ( Parmentier); sides measuring approximately * Small dice; (

Macédoine Macedonia or macédoine is a salad composed of small pieces of fruit or vegetables. Fruit Macedonia is a fresh fruit salad and is a common dessert in Greece, Romania, Spain, France, Italy and South America. Vegetable Macedonia or ''Macédoine de ...

); sides measuring approximately * Brunoise; sides measuring approximately * Fine brunoise; sides measuring approximately

Other cuts

Other cuts include: * Paysanne; * Lozenge; diamond shape, * Fermière; cut lengthwise and then sliced to desired thickness * Rondelle; cylindrical vegetatables cut to discs of desired thickness * Tourné; long with seven faces usually with a bulge in the center portion *

Mirepoix A mirepoix ( ; ) is a flavor base made from diced vegetables cooked—usually with butter, oil, or other fat—for a long time on low heat without coloring or browning, as further cooking, often with the addition of tomato purée, creates a dar ...

; * Rough Cut; chopped more or less randomly resulting in a variety of sizes and shapes * Mincing; very finely divided into uniform pieces *Wedges; round vegetables cut equally radially, used on tomato, potato, lemon, cut into four or six pieces or more

References

{{Cutting techniques (cooking) Food preparation techniques Cutting techniques (cooking)