CUTTING LIKE A PRO
JULIENNE
Julienne
Meat, chicken, and vegetables are always cut julienne in fajitas. At the thickness of the knife, about 4-5 cm. chopping into thin rods, which defines the shape of it. If all of the chopped materials are in equal thickness, they look pleasing.
BATONNET
Batonnet
Used at home cooking.
This is the cut of your french fries. Finger-sized cut for pieces for vegetables with a thickness of 0.5 – 1cm. and length of 4-5cm.
Potato is cut this way mostly followed by carrot and celery.
BRUNOISE
Brunoise
This is by far the smallest sized.
This cut is simply a julienne method cut down into tiny squares.
Mainly used for vegetables cooked in stew, garnishes, and sauces.
Onion is cut brunoise mostly.
SMALL DICE
Small Dice
Brunoise cut pieces are cut down into cubes. Pieces are larger than batonnet. Good for meat and vegetables both. Also a great choice for soups as well. Pieces are in shape of dice with dimensions between 0,5cm – 1cm length on each side.
BATON
Baton
The baton is the big brother of the bonnet. Another good choice of cutting for chicken and meat. Especially if you are planning to pan fry them on the stovetop. Baton cut is also the first step before you finally cut the chicken into medium size dice.
MEDIUM DICE
Medium Dice
After cutting the meat pieces as a baton, then we turn them into medium dice cuts. Good choice for cooking stews and fries at home. Also good for any type of dish prepared in the oven.
Dimensions are approximately 1 – 1.5 cm on each side.
