59K views · 4.4K reactions | Rezanje  Baton 1,3 cm Batonnet 0,6 cm Julienne/Allumet 0.3 cm Fine julienne 0.15 cm Parmentier 1,3 cm Macédoine 0,6 cm Brunoise 0,3 cm Fine Brunoise 0.15 cm | Antonio Brajković | Facebook
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59K views · 4.4K reactions | Rezanje  Baton 1,3 cm Batonnet 0,6 cm J…
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Kitchen Basics: Julienne, Batonnet, Baton (stick-cuts) | Culinary Agents
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French Knife Cuts Julienne/Fine Julienne: Long, thin matchstick cuts. Brunoise/Fine Brunoise: Very small, fine dice, typically derived from the julienne cut. Bátonnét/Báto: Thicker stick cuts, similar to large French fries. Chiffonade: A technique for finely shredding rolled leafy greens or herbs. | Savory Secrets
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Here are some common vegetable cuts: * Batonnet: Cut into sticks, typically 1/2 inch x 1/2 inch x 2-3 inches. * Brunoise: Tiny, 1/8 inch cubes, often from batonnet cuts. * Chiffonade: Thin ribbons, usually from leafy greens, made by rolling and slicing. * Dicing: Cutting into cube shapes, like small, medium, or large dice. * Julienne: Thin matchstick-like strips, about 1/8 inch x 1-2 inches. * Mincing: Very fine, irregular pieces, often for garlic or herbs. * Paysanne: Thin, flat, irregular shap
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