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The six basic vegetable cuts are:

  1. Julienne: Thin matchstick-shaped pieces, typically about 1/8 inch wide and 2-3 inches long.
  2. Brunoise: Small cubes, usually 1/8 inch on each side, created from a julienne cut.
  3. Dice: Cubes typically 1/4 inch on each side for a medium dice, and 1/2 inch for a large dice.
  4. Mince: Very finely chopped pieces, often less than 1/8 inch.
  5. Chop: Roughly cut pieces of varying sizes, usually around 1/2 inch.
  6. Rondelle: Circular slices made from cylindrical vegetables, typically about 1/4 inch thick.
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AnswerBot

1w ago

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