In French, brunoise (broon-WAHZ) translates to “tiny cubes,” and it begins with the classic julienne cut. Professional cooks start by delicately bundling the julienned strips together, t… 展开

The batonnet (bah-toh-NAY) starts as a rectangular cut that’s also used for the julienne. It’s commonly used for foods like French fries. This cut generates a much thicker, squared … 展开

For a professional chef, mastering the perfect dice is critical because it’s one of the most widely used knife techniques. “Small dice” is usually food cut into ¼-inch square pieces. “… 展开

A bias cut refers to slicing foods at an angle rather than perpendicular to its natural shape or grain. This technique is often used for aesthetic purposes, as it creates elongated and vi… 展开