NAME: Omar Constance D.

Sahipa
GRADE AND SECTION: 7-Generosity

DIFFERENT KNIFE SKILLS

The Julienne Cut
The julienne cut is a type of stick-shaped cut that is very thin. Cut from a squared off item, you will then slice that item
length-wise at a thickness of 1-2mm (1/16 in) leaving you with thin rectangular cuts. Then, take the thin slices and apply
the same technique. You will end up with Julienne (Or matchstick) cuts!
Dimensions: 2mm X 2mm X 4cm (1/16in X 1/16in X 2in)

The Brunoise Dice

The Brunoise dice is the smallest dice you can have. While you can mince to a smaller dimension, this method refers to
the smallest uniform size available for dicing. This method is simple and only adds an additional step to the Julienne
method. Take your julienne cuts and bunch them up with your hand. Then cut the julienne into equally shaped dice.
Thats it! While simple, it does take a long time to master. Get crackin!
Dimensions: 2mm X 2mm X 2mm (1/16 in X 1/16 in X 1/16 in)

The Batonnet
Youre probably starting to notice a pattern here. We start with squaring off our item, slicing it to the thickness desires,
and then going from there. The batonnet is no different, but what the purpose of knowing these cuts are they are
standard sizes that youll see in most professional recipes as well as recipes posted on The Culinary Cook. Lets continue.
The Batonnet is no different, and we are aiming for a larger stick-cut. The batonnet is used when serving a larger potion
of an item such as a vegetable side, to gain height in your dish, or to provide imposing linear appeal to an otherwise
linear-absent dish.
Dimensions: 6mm X 6mm X 6cm (1/4 in X 1/4 in X 2 in)