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The Junior Chef
A large dice is a 3/4 inch (19 mm) cube.
Cut off the top and bottom of the potato.
Slice the sides to make a rectangle but leave one side uncut so you can hold the potato later.
Cut into 3/4″ slabs.
Cut into 3/4″ strips.
Cut into 3/4″ cubes.
A medium dice is a 1/2″ (12mm) cube.
Cut off the top and bottom of the potato.
Slice the sides to make a rectangle but leave one side uncut so you can hold the potato later.
Cut into 1/2″ slabs.
Cut into 1/2″ strips.
Cut into 1/2″ cubes.
A small dice is a 1/4″ (6 mm) cube.
Cut off top and bottom of the potato.
Slice the sides to make a rectangle but leave one side uncut so you can hold the potato later.
Cut into 1/4″ slabs.
Cut into 1/4″ strips.
Cut into 1/4″ cubes.
BATONNET
Cut off the top and bottom of the potato.
Slice the sides to make a rectangle but leave one side uncut so you can hold the potato on this side later.
Cut one side into 1/4 inch (6 mm) slabs.
Cut into 1/4 inch (6 mm) strips.
Cut the length into 2.5 inches long if you want a true batonnet.
How to Cut an Onion
Step 1: Slice off the top of the onion, about ½ an inch into the surface..
Step 2: Rest the onion vertically, slice in half through the root end, and peel back the outer layer.
Step 3: Make vertical incisions down to the root end.
Step 4: Make horizontal incisions down to the root end.
Step 5: Dice the onion accordingly and repeat with the remaining half.
Source: www.artofmanliness.com
Dice
Large dice- 3/4 ” by 3/4″
Medium dice- 1/2″ by 1/2″ by 1/2″
Small dice- 1/4″ by 1/4″ by 1/4″
Fine Julienne- 1/16″ by 1/16″ by 2″
Brunoise- 1/8″ by 1/8″ by 1/8″
Fine Brunoise- 1/16″ by 1/16″ by 1/16″
Batonnet- 1/2″ by 1/2″ by 2 1/2-3″
Allunette- 1/4″ by 1/4″ by 2 1/2-3″
Julienne- 1/8″ by 1/8″ by 2 1/2″
source: www.bonbonbreak.com
https://illustratedbites.wordpress.com
Pic source: Kitchen 101