The Great Hall
vegetable cuts The Great Hall: vegetable cuts
By Rocler (Rocler) on Friday, April 04, 2003 - 11:29 pm: Edit

i need some help please? what are the names and sizes of the "dice cuts" i know the brunoise is the smallest of the dice but are ther any other in that particular cut?

it seems to me i was taught you started with a 1 inch cube and by cutting it in 4 then the 4`s in 8 etc you ended up with different cuts and names and it finished with the brunoise.

if im correct could you tell me the sizes that go with the cut and dice?


By Cheftim (Cheftim) on Saturday, April 05, 2003 - 09:36 am: Edit

I never heard about the one inch cube cut in to four then into eight etc.

I do know;

rough cut

medium dice

small dice

By Steve9389 (Steve9389) on Saturday, April 05, 2003 - 09:16 pm: Edit

Large dice is 3/4" - 1"
Medium dice is 1/2"
Small dice is 1/4"
Brunois is 1/8"
There's a name for 1/16", but I don't remember it, and I couldn't cut one even if I did.

For the previous tidbits of information, I'd like to thank Chef Riley, my Culinary 101 instructor, who made us keep a ruler in our kits and do our cuts in front of him with the ruler on the cutting board. Guess it wasn't so dumb after all.

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