Feature image for '14 Essential Vegetable Cuts' showing a mix of julienne, brunoise, chiffonade, and tourne cuts with fresh vegetables

14 Essential Vegetable Cuts: Techniques, Uses, and Sizes

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Every cook, whether beginner or professional, should master the fundamental vegetable cuts. The size, shape, and uniformity of vegetables not only enhance the presentation of a dish but also play a crucial role in even cooking and flavour absorption. From precise dicing to elegant julienne cuts, each technique has a specific purpose in culinary preparation.

In this guide, we’ll explore 14 essential vegetable cuts, their ideal sizes, and how they can elevate your cooking skills.

Understanding different vegetable cuts is essential for enhancing texture, cooking efficiency, and presentation. This infographic provides a quick overview of 14 essential vegetable cuts,

Infographic showing 14 essential vegetable cuts, including julienne, brunoise, chiffonade, and tourne, with descriptions and sizes.

1. Brunoise (Fine Dice)

A wooden cutting board with finely diced vegetables, including tiny, uniform cubes of carrots, onions, leeks, celery, and bell peppers. A sharp chef’s knife with a gleaming blade rests beside the neatly arranged diced vegetables. The background features a blurred professional kitchen setting with soft, natural lighting enhancing the freshness and color of the ingredients.

Brunoise is a classic French knife technique that involves finely dicing vegetables into small, uniform cubes. This precise cut enhances both the presentation and texture of a dish. To achieve a brunoise cut, vegetables are first julienned (cut into thin matchsticks) and then diced into tiny, even squares.

Common Vegetables for Brunoise: Carrots, Onions, Leeks, Celery, and Bell Peppers.

Uses:

  • Garnishes
  • Stuffings
  • Soups & Sauces

Size Guide:

  • Regular Brunoise: 3 mm (1/8 inch)
  • Fine Brunoise: 1.5 mm (1/16 inch)

2. Julienne / Allumette (Matchstick Cuts)

Thin, evenly cut carrot and zucchini strips using the Julienne technique, resembling matchsticks, neatly placed on a wooden cutting board. A sharp chef’s knife rests nearby, with partially sliced carrot and zucchini in the background.
Carrot and zucchini cut into thin, uniform matchstick-sized pieces using the Julienne technique, arranged on a wooden cutting board with a knife beside them.

Julienne is a classic French knife technique in which vegetables are cut into long, thin strips, resembling matchsticks. This precise cut enhances both the appearance and texture of dishes, making it a popular choice for garnishes, salads, and stir-fries.

Common Uses:

  • Garnishes for soups & salads
  • Chinese stir-fries
  • Raw vegetable platters
  • Sautéed vegetable dishes

Size Guide:

Julienne Cut: Thin strips, approximately 3 to 4 cm in length and 1-2 mm in thickness

Common vegetables cut into julienne include carrots, celery, potatoes, cucumbers, and bell peppers. This technique ensures even cooking and crisp textures, making it a fundamental skill for every chef.

3. Chiffonade (Shredding)

Thin, uniform basil strips cut using the Chiffonade technique, carefully arranged on a wooden cutting board. A sharp chef’s knife rests nearby, with a few whole basil leaves in the background.
Fresh basil leaves are cut into thin, delicate ribbons using the Chiffonade technique, and neatly arranged on a wooden cutting board with a knife beside them.

Chiffonade, meaning “little ribbons” in French, is a delicate slicing technique used for leafy greens and herbs like spinach, basil, mint, and sorrel. This method ensures thin, uniform strips that enhance both the flavor and presentation of dishes.

How to Cut Chiffonade:

  1. Stack the leaves neatly on top of each other.
  2. Roll them tightly into a cylinder shape.
  3. Slice perpendicular to the roll using a sharp knife.
  4. Fluff the strips gently to separate them.

Common Uses:

  • Sautéed greens
  • Stuffing for wraps
  • Garnishes for soups, pastas & salads

Size Guide:

Thin strips, approximately 1 mm wide

This technique is perfect for adding texture, aroma, and a touch of elegance to dishes!

4. Macédoine (Small Dice)

Small, evenly diced carrot and potato cubes cut using the Macédoine technique, neatly placed on a wooden cutting board. A sharp chef’s knife rests nearby, with partially diced carrot and potato pieces in the background.
Carrot and potatoes cut into small, uniform cubes using the Macédoine technique, arranged on a wooden cutting board with a knife beside them.

Macédoine is a French culinary term that refers to a uniform small dice cut, typically measuring 5 mm (1/4 inch) on each side. This technique is commonly used for cutting vegetables and fruits into small, evenly sized cubes, ensuring even cooking and a refined presentation.

Common Uses:

  • Salads (e.g., Russian salad)
  • Sautéed vegetable preparations
  • Soups & stews
  • Fruit salads (often marinated in syrup or liqueur)

Size Guide:

Macédoine Cut: 5 mm x 5 mm x 5 mm (1/4 inch cubes)

This cut is ideal for both raw and cooked preparations, whether served hot or cold, making it a versatile technique in both savory and sweet dishes.

5. Parmentier (Medium Dice)

Medium-sized carrot and potato cubes cut using the Parmentier technique, evenly placed on a wooden cutting board. A sharp chef’s knife rests nearby, with partially sliced carrot and potato pieces in the background.
Carrot and potato cut into medium-sized, uniform cubes using the Parmentier technique, neatly arranged on a wooden cutting board with a knife beside them

Parmentier is a classic French vegetable cut where ingredients are diced into medium-sized cubes. This technique is similar to Macedoine, but the cubes are slightly larger (about 1.5 cm or ½ inch).

How to Cut Parmentier:

  1. Peel and trim the vegetable for even cuts.
  2. Slice into ½-inch thick slabs.
  3. Cut those slabs into ½-inch wide strips.
  4. Turn the strips and dice into ½-inch cubes.

Common Uses:

  • Salads
  • Sautéed vegetable medleys
  • Roasted vegetable dishes

Size Guide:

Approximately 13 mm (½ inch) cubes

Parmentier cuts provide consistent texture and even cooking, making them perfect for soups, stews, and side dishes!

6. Carré (Large Dice)

Large carrot and potato cubes cut using the Carré technique, evenly sized and placed on a wooden cutting board. A sharp chef’s knife rests nearby, with partially sliced carrot and potato pieces in the background.
Carrot and potato cut into large, uniform cubes using the Carré technique, neatly arranged on a wooden cutting board with a knife beside them.

Carré, meaning “square” in French, refers to a large cube cut where vegetables are diced into uniform ¾-inch (2 cm) cubes. This cut is ideal for hearty dishes, as the larger size retains texture and enhances presentation.

How to Cut Carré:

  1. Peel and trim the vegetables to create a uniform shape.
  2. Slice into ¾-inch thick slabs.
  3. Cut those slabs into ¾-inch wide strips.
  4. Turn the strips and dice into ¾-inch cubes.

Common Uses:

  • Soups and stews
  • Sautéed vegetable dishes
  • Roasted potatoes and root vegetables
  • Some fruits like watermelon for fruit salads

Size Guide:

Approximately ¾-inch (20 mm) cubes

Carré cuts add a bold, rustic appeal to dishes, providing substance and texture, making them a favorite for stews, curries, and roasted vegetable platters!

7. Slicing

A fresh cucumber sliced into thin, even round pieces on a wooden cutting board. A sharp chef’s knife with slight moisture on the blade rests nearby, while a partially sliced cucumber and a few whole cucumbers are in the background.

Slicing is a versatile cutting technique where food is cut into thin, broad pieces. It can be done by hand using a sharp knife or with the help of a mandoline slicer or food processor for precision. This method is widely used for vegetables, fruits, meats, cheese, and bread.

How to Slice Vegetables:

  1. Peel (if necessary) and trim the ends of the vegetable.
  2. Secure it on the cutting board to ensure stability.
  3. Hold the knife at a slight angle and slice with a smooth, even motion.
  4. Adjust thickness based on the dish requirements (thin for salads, thicker for roasting).

Common Uses:

  • Fresh salads
  • Roasted and grilled vegetables
  • Layered casseroles and gratins
  • Sandwich fillings
  • Stir-fried or sautéed dishes

Slicing is a fundamental knife skill that enhances texture, presentation, and cooking consistency across various dishes.

8. Mincing

Garlic cloves finely minced into tiny, uniform pieces on a wooden cutting board. A sharp chef’s knife with garlic residue on the blade lies nearby, while a few whole garlic cloves rest in the background.
Finely minced garlic spread across a wooden cutting board, with a chef’s knife resting beside the small, uniform pieces.

Mincing is a fine-cutting technique where food ingredients are chopped into tiny, uniform pieces, smaller than diced or chopped vegetables. This technique helps release more flavour and aroma, making it ideal for aromatics like garlic, onion, ginger, and herbs.

How to Mince Vegetables:

  1. Peel and trim the ingredients (if necessary).
  2. Use a sharp knife and hold the handle firmly.
  3. Rock the knife back and forth while keeping the tip anchored.
  4. Continue chopping until the pieces are fine and uniform.

Common Uses:

  • Enhancing sauces, marinades, and dressings
  • Stuffings and fillings for dumplings, meatballs, or patties Garnishes for soups and stir-fries
  • Herb blends and spice pastes

Mincing is an essential culinary skill that improves flavour distribution and texture in a variety of dishes.

9. Crushing

Garlic cloves being crushed with a metal garlic press on a wooden cutting board, with mashed garlic and uncrushed cloves nearby.
Crushing garlic releases its essential oils and enhances its flavor, making it ideal for marinades, sauces, and seasoning.

Crushing is a technique used to break down ingredients like garlic, ginger, or spices into a paste-like consistency. This method helps release essential oils and flavours, making it ideal for seasoning and marinades.

How to Crush Ingredients:

  1. Use the flat side of a knife, mortar & pestle, or a crusher.
  2. Apply firm pressure to smash the ingredients.
  3. Continue pressing and grinding until the desired texture is achieved.

Common Uses:

  • Enhancing curries, sauces, and marinades
  • Infusing stronger flavours in cooking
  • Preparing spice pastes and herb blends

Crushing intensifies the flavour and aroma of ingredients, making it an essential technique in many cuisines.

10. Tourne/Chateau (Turned Cut)

Tourne, also known as Chateau cut, is a classic French knife technique where vegetables are carved into a smooth, barrel-like shape with seven uniform sides. This precise cut is mainly applied to root vegetables like carrots, potatoes, and squash, enhancing the dish’s presentation in fine dining.

How to Make a Tourne Cut:

  1. Start with a peeled vegetable (e.g., potato or carrot).
  2. Use a paring knife to carve seven even sides, forming an oval, football-like shape.
  3. Ensure uniformity for an elegant presentation in plated dishes.

Size of Tourne/Chateau Cut:

Dimensions: 2 inches (5 cm) in length with 7 even sides

The Tourne/Chateau cut creates a barrel-shaped vegetable with seven sides,

Common Uses:

  • Sauteed with butter for a rich flavour
  • Poached or boiled as a side dish
  • Baked to accompany gourmet entrées

This refined, decorative cut is often seen in high-end French cuisine, providing a visually appealing, uniform look to plated dishes.

11. Rondelle/Washer (Round Cut)

Thin, round carrot slices cut using the rondelle technique, evenly arranged on a wooden cutting board. A sharp chef’s knife lies beside the slices, while a white ceramic plate in the background holds more neatly stacked carrot rounds.
The rondelle cut creates evenly sized, round slices, ideal for uniform cooking and enhancing presentation in various dishes.

The rondelle cut, also known as the washer cut, is a circular slicing technique where vegetables or fruits are cut into even, round pieces. The name “rondelle” is derived from the French word for round or circular.

How to Make a Rondelle Cut:

  1. Place the vegetable or fruit horizontally on a cutting board.
  2. Use a sharp knife to cut straight across, forming even round slices.
  3. Adjust the thickness as per the dish requirement.

Common Uses:

  • Salads – Adds visual appeal with uniform round slices.
  • Soups & Stews – Evenly cut vegetables cook uniformly.
  • Stir-Fries – Ideal for quick, even cooking.

This simple yet versatile cut enhances both the presentation and texture of dishes, making it a staple in various culinary preparations.

12. Paysanne (Country-Style Cut)

Carrot slices cut into thin, rustic shapes using the paysanne technique, including squares, triangles, and rectangles. The pieces are spread across a wooden cutting board with a chef’s knife nearby, while a white ceramic plate in the background holds more of the paysanne-cut carrot slices.
Paysanne-cut carrots, a traditional French technique, create thin, rustic shapes for even cooking in soups and sautés.

The paysanne cut is a rustic, thinly sliced vegetable cut often used in traditional French cooking. The term “paysanne” means “country style”, referring to its less uniform and more natural shape compared to precise cuts like brunoise or julienne.

How to Make a Paysanne Cut:

  1. Start with square, rectangular, or triangular vegetable pieces.
  2. Slice them thinly (about 1mm thick) for quick and even cooking.
  3. The shape may vary based on the vegetable’s natural form.

Size of Paysanne Cut:

Dimensions: ½ inch × ½ inch × ⅛ inch (10 mm × 10 mm × 3 mm)

The paysanne cut consists of thin, flat slices of vegetables, making it ideal for soups, sautés, and garnishes while ensuring even cooking.

Common Uses:

  • Soups & Broths – Allows vegetables to cook evenly while retaining texture.
  • Sautéed Dishes – Quick-cooking due to its thin size.
  • Garnishes – Adds a rustic, homemade feel to presentations.

This versatile cut is perfect for comfort food recipes and hearty dishes, where uniformity is less important than flavour and texture.

13. Wedges

A freshly cut tomato sliced into thick, uniform wedges with a triangular shape. The wedges display a juicy interior with seeds and pulp, while the vibrant red skin remains on the outer edges. A chef’s knife rests beside the cut tomato wedges on a wooden cutting board, and in the background, a white ceramic plate holds a neatly arranged portion, emphasizing their symmetrical, angled cut.
Freshly cut tomato wedges arranged on a wooden cutting board, showcasing the precise wedge-cut technique used in culinary preparation.

The wedge cut involves slicing round vegetables into equal, lengthwise pieces, creating a chunky, triangular shape. This technique is commonly used for potatoes, tomatoes, lemons, apples, and onions.

How to Make a Wedge Cut:

  1. Cut the vegetable in half lengthwise.
  2. Further slice each half into 4 or 6 equal sections, depending on the desired size.
  3. Maintain a consistent shape to ensure even cooking.

Common Uses:

  • Roasted & Grilled Dishes – Crispy exterior with a soft interior.
  • Fried Preparations – Perfect for thick-cut fries or battered vegetables.
  • Soups & Stews – Holds its shape well in liquid-based dishes.
  • Garnishes & Presentation – Often used for citrus fruits like lemons.

The wedge cut is a versatile and rustic style, ideal for both casual and gourmet dishes, providing a hearty bite and visual appeal.

14. Baton

A realistic image of a single carrot cut into thick, uniform baton sticks, placed on a wooden cutting board with a chef’s knife beside them. The background features a white ceramic plate holding neatly stacked carrot batons, highlighting their clean, precise shape.
Freshly cut carrot batons arranged on a wooden cutting board, showcasing the precise baton-cut technique used in culinary preparation.

The Baton cut is a larger, thicker version of the Julienne and Jardinière cuts, where vegetables are cut into uniform sticks. This technique is often used for preparing side dishes, garnishes, or as a base for other cuts like dice. It is commonly applied to potatoes, carrots, and other firm vegetables.

Use: Sauté preparations, dressings, salads, and steak fries

Size: 1.5 cm x 5 cm (½ inch x 2 inches)