What is the difference between small medium and large dice?

Small dice – ¼ x ¼ x ¼ inch (6x6x6 mm) cubes. Medium dice – ⅜ x ⅜ x ⅜ inch (9x9x9 mm) cubes. Large dice – ⅝ x ⅝ x ⅝ inch (1.5 x 1.5 x 1.5 cm) cubes.

What is the difference in small medium and large dice?

Large dice (“Carré” meaning “square” in French); sides measuring approximately 3⁄4 inch (20 mm). Medium dice (Parmentier); sides measuring approximately 1⁄2 inch (13 mm). Small dice (Macédoine); sides measuring approximately 1⁄4 inch (5 mm). … Fine brunoise; sides measuring approximately 1⁄16 inch (2 mm)

What is a small dice used for?

Dice. Generally smaller than a standard cube, the dice cut also creates uniform squares for even cooking and a polished look. Dicing is often used to make a classic salsa or mirepoix (a mix of carrots, onions, and celery).

What are the 3 sizes of cubes dices?

Different sizes of dicing are called upon for different uses.

  • Large dice = ¾” (20 mm) cubed.
  • Medium dice = ½” (13 mm) cubed.
  • Small dice = ¼” ( 6 mm) cubed.
  • Brunoise = 1/8” (3 mm) cubed.
  • Fine Brunoise = 1/16” (1.5 mm) cubed.

What is matchstick cut?

Julienne. The julienne is also known as the matchstick cut. As its name suggests, what you’re going for is a thin, stick-shape cut. To make a julienne cut, square off your vegetable then cut lengthwise into 3mm-thin rectangular slices. Then cut these slices into matchsticks.

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What are the 3 examples of strip cuts?

Basic Types of Strip Cuts

  • Batonnet. Bâtonnet, pronounced bah-tow-nay, is a French word that means “little sticks”. …
  • Julienne (or Allumette if it’s a potato) …
  • Fine Julienne. …
  • Carré (Large dice) …
  • Parmentier (Medium dice) …
  • Macédoine (Small dice) …
  • Brunoise. …
  • Fine brunoise.

What are the 5 basic knife cuts?

Here are some of the cutting terms that you’ll find in recipes:

  • Baton. Thick cut chips or steak fries are cut in chunky batons about 8mm in thickness. …
  • Batonnet. Some common foods cut in this style are French fries and crudites or vegetable sticks for dipping. …
  • Julienne. …
  • Brunoise. …
  • Paysanne. …
  • Chiffonade.

What do you call the smallest uniform dice cut?

2 – Brunoise dice or fine dice



This is the smallest dice and one of my favorites. This is the julienne method cut down into tiny squares. This dice is great for garnishes and salads. … To make a brunoise dice, follow the same steps for the julienne cut. Then gather the strips and dice into equally-shaped pieces.

What are the 9 guidelines for knives?

Safety Guidelines

  • Keep knives sharp. …
  • Wear a cutting glove. …
  • Always cut away from yourself. …
  • Use the right knife for the job. …
  • Cut on a stable cutting board. …
  • Never grab a falling knife. …
  • Keep your eyes on the blade. …
  • Carry the knife pointed down, or in a scabbard.

What are the basic cutting techniques?

The Four Basic Knife Cutting Techniques

  • Dicing: Dicing is making a cut into a cube-shape. …
  • Mincing: Mincing is a fine, non-uniform cut. …
  • Julienne: This cut looks like a matchstick and has the nickname “shoestring.” This cut is usually used for vegetables like celery and onion.
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Why is it called dicing?

As the name suggests, dicing refers to cutting things into smaller cubes. To execute a perfect dice, begin cutting your ingredient into sticks that chefs call “batons”, then cut across your batons in the opposite direction.

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