How to Dice, Julienne, Brunoise & Batonnet

 

How To Batonnet

The first technique that we will discuss is the batonnet. The batonnet will be the basis for your dice, brunoise, and julienne. A batonnet is nothing more than a fancy French word for baton or stick. The technical measurement is ¼” by ¼” by 2.5-3” long. No matter what you batonnet, you always start with the same first step. Start by cutting off both ends of the object you wish to batonnet (Topping and Tailing).

Next, square off the sides of the object so that you form a rectangle.

Take your rectangular object and cut it into ¼” slabs.

Stack the ¼” slabs and cut them into ¼” strips. If you want a true batonnet, cut the final length to 2.5-3” long.

How To Julienne

Here’s a little secret for you, you already know how to julienne. A julienne is nothing more than a smaller version of the batonnet which you already learned above.

The technical measurements for julienne are:

  • Regular Julienne = 1/8” by 1/8” by 2 ½” long
  • Fine Julienne = 1/16” by 1/16” by 2” long

How To Dice

Now that you know how to batonnet, the dice will come easy. Simply take the batonnet that you just cut, and cross-cut it horizontally into equal sided cubes. For example, if you were to take a true batonnet (1/4” by ¼” by 2.5-3” long), and cross-cut it into quarter-inch cubes, you would have a small dice.

Here are the technical measurements for dice:

  • Large dice = ¾” cubed
  • Medium dice = ½” cubed
  • Small dice = ¼” cubed
  • Brunoise = 1/8” cubed
  • Fine Brunoise = 1/16” cubed

See how that brunoise just snuck in there? Technically, brunoise is nothing more than a very small dice. Chefs just like to call it brunoise because we love adjectives and nouns that make things seem more complex than they really are.
 

This post is part of our ongoing Culinary Knife Skills Video Series, which teaches you a wide array of knife skills used in professional kitchens. For more information, you can also view our How To Cook Video Index.

2 comments

wu6591shock
wu6591shock's picture
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Joined: 05/04/2013
Stella Stars: 476
Hi Chef Jacob,

First off, thank you so much for providing all of these videos. I'm on my way to work through all of the "courses" you have on here :)

In regards to this video, I completely understand the purpose of topping and tailing, and then forming a rectangle to work with. However, I can't help but watch this and see the waste that it seems to create. I don't know, maybe its just a personal thing in that I haaatte to waste anything and like to be able to utilize as much as I can. I'm just wondering, is there a way around this for these cuts or is that just going to have to be a part of the process? And if so, is there any way to use those "scraps" in some application? Thank you again Chef for everything, I'm very grateful :)

-Eric
hoboslayer420
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Joined: 12/16/2014
Stella Stars: 10
Honestly you can't get around topping and tailing if you're going for these cuts. In my limited experience these scraps are great for stocks and soups, purees, strained sauces, anything that doesn't require a visually appealing piece of vegetable. Any chef worth his salt should be able to devise a way to utilize these scraps. 
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