Confused About When to Use Julienned, Diced, or Baton Vegetable Cuts? We Have An Easy Guide

We have instructions on what these cuts look like and when to use them.

IMAGE Aldwin Aspillera

Practicing your knife skills? Learn basic vegetable cuts by knowing exactly what they look like and what dishes they are perfect for. The only tools you need are a vegetable peeler, a good knife, and a sturdy chopping board. Here's a quick breakdown on how to dice, julienne, and more.  

 

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Remember:

 

1

Wash and dry the vegetable to be cut. Peel, if necessary (when using vegetables like carrots), and cut off the ends.

 

2

For sturdy vegetables (such as carrots, potatoes, and radishes), square them off by cutting them in half crosswise then trimming off each side to produce a flat end. You should come up with rectangular shapes.

 

 


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Left to right: baton, batonnet, julienne, fine julienne

 

Baton

 

Use for: Thick-cut french fries and vegetable decorations

 

To make baton, batonnet, large dice, and medium dice: Slice the rectangular piece lengthwise, then slice each piece again in half lengthwise, making four even sticks. For a baton, cut each quarter into 2½ by ½ by ½-inch sticks.

 

 

Batonnet

 

Use for: Crudités and vegetable tempura

 

To make a batonnet: Slice quarters in half lengthwise, then cut each piece into 2 by ¼ by ¼-inch sticks.

 

 

Julienne

 

Use for: Vegetables in stir-fried noodles and salads

 

To make julienne, fine julienne, small dice, and brunoise: Take a rectangular piece and trim length to 1 or 2 inches. For a julienne cut: Slice a piece into ¹⁄8-inch-thick rectangular sheets. Slice each sheet lengthwise to make ¹⁄8-inch-wide sticks.

 

 

Fine Julienne

 

Use for: Salads, coleslaw, and plating decoration

 

To make a fine julienne: Slice a piece into ¹⁄16-inch-thick rectangular sheets. Slice each sheet lengthwise to make ¹⁄16-inch-wide sticks.

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Left to right: brunoise, small dice, medium dice, large dice

 

Large Dice

 

Use for: Pot pies and stews

 

Large dice: Take a baton and cut it into ½-inch cubes.

 

 

Medium Dice

 

Use for: Soups and chowders

 

Medium dice: Take a batonnet and cut it into ¼-inch cubes.

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Small Dice

 

Use for: Mixing in with ground meat and consommé

 

To make a small dice: Take a  julienne and cut it into ¹⁄8-inch cubes.

 

 

Brunoise

 

 

Use for: Dips and sauces, and  for sautéing

 

To make a brunoise cut: Take a fine julienne and cut it into ¹⁄16-inch cubes.

 

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Lesson originally published in the January 2017 issue of Yummy magazine. Minor edits have been made by Yummy.ph editors. 

 

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