Julienne

 

When food is sliced into even, thin strips, it is called a julienne cut. It can be used to make foods look stylish on the plate, and to ensure that foods will be cooked evenly and thoroughly. Learning how to julienne cut properly is important, and it will elevate your cooking skills.

Dicing

 

Brunoise

 

 

 

 

Brunoise is a culinary knife cut in which the food item is first julienned and then turned a quarter turn and diced again, producing cubes of a side length of about 3 mm or less on each side. In France a “brunoise” cut is smaller, 1 to 2 mm on each side. Common items to be brunoised are leeks, turnips and carrots