Cut what? How?!

So you've made it this far, congratulations! In this part, I'll be showing you what different cuts look like and their measurements. Believe it or not, but making precise cuts do make a difference. People eat with their eyes, and if your cuts a exact and beautiful your dish will have more appeal. Making precise cuts will also allow your ingredients to cook more evenly. I will also cover proper food temperatures and conversions. So, come on! Let's do this!!

Different Size Cuts

• Lets start with the basics. There is large dice, medium dice, small dice, brunoise and fine brunoise. The photo above gives you a visual of those cuts. There's also tourme, rondelle, paysanne, lozenge and fermiere.

• Large dice is a cube with the measurements 3/4 in x 3/4 in x 3/4 in

• Medium dice is a cube with the measurements 1/2 in x 1/2 in x 1/2 in

• Small dice is a cube with the measurements 1/4 in x 1/4 in x 1/4 in

• Brunoise is a cube with the measurements 1/8 in x 1/8 in x 1/8 in

• Fine Brunoise is a cube with measurements 1/16 in x 1/16 in x 1/16 in

• Tourme 2 in long x 3/4 in diameter, 7 sides and flat ends

• Rondelle (round/bias-round cut) varies in diameter or thickness

• Paysanne (can be round, square or rectangular) 1/2 in x 1/2 in x 1/8 in

• Lozenge (diamond shape) 1/2 in x 1/2 in x 1/8 in

• Fermiere varies in thickness and diameter, irregular shape

Our next set of cuts are batonette, julienne an fine julienne. Picture above is to give a visual reference.

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• Batonette 1/4 in x 1/4 in x 2-3 in length

• Julienne 1/8 in x 1/8 in x 2 in length

• Fine Julienne 1/16 in x 1/16 in x 2 in length

Photo above is a visual reference of cook temperatures for different meats and fish.

Photo above is a visual reference of different measuring conversions.

I hope this segment of Tips and Tricks have helped you in the kitchen! Thanks for reading!!