Discover published sets by community

A very small dice cut, cubes of 1/8 inch (3mm) on each side.

A slicing technique in which leafy green vegetables or herbs are cut into long, thin strips.

A matchstick cut, 1/8 inch by 1/8 inch by 2 inches (3mm by 3mm by 5cm).

Thicker than julienne, sticks of 1/4 inch by 1/4 inch by 2-2.5 inches (6mm by 6mm by 5-6cm).

A finer version of julienne, 1/16 inch by 1/16 inch by 2 inches (1.5mm by 1.5mm by 5cm).

A smaller dice than brunoise, cubes of 1/16 inch (1.5mm) on each side.

Cut into flat, square, round, or triangular shapes, about 1/2 inch (12mm) in size.

A dice cut of 1/4 inch (6mm) cubes.

Cut into a barrel shape with 7 equal sides and blunted ends, usually for root vegetables.

A cube cut of 3/4 inch (2cm) on each side.

A cube cut of 1/2 inch (12mm) on each side.

A cube cut of 1/4 inch (6mm) on each side.

Cut into very small pieces; finer than chopping, no specific size.

Circular, disk-shaped slices which are typically about 1/4 inch (6mm) thick.

Slicing at a diagonal angle to create elongated ovals, often used for Asian dishes.

Cut into diamond-shaped pieces, approximately half an inch in size.

Rustic-style cuts of irregular shapes and sizes, often used for root vegetables in stews.