Classic, Uniform Vegetable Cuts
Name
Large Dice
Basic Shape
Cube
Size
3/4” x 3/4” x 3/4”
Medium Dice
Cube
1/2” x 1/2” x 1/2”
Small Dice
Cube
1/4” x 1/4” x 1/4”
start with batonnet
Minimum Cooking
Temperatures
Poultry...................165°
Stuffed Pasta........165°
Ground Beef ........155°
Ground Pork.........155°
Whole Beef...........145°
Seafood................145°
Pork......................145°
Lamb.....................145°
Eggs......................145°
Holding Temperatures
Brunoise
Cube
Batonnet
Stick
1/8” x 1/8” x 1/8”
start with julienne
2 to
2 1/2” x 1/4” x 1/4”
Julienne
Stick
1 1/2” to
2” x 1/8” x 1/8”
Paysanne
Square, Triangle,
Round
Square, triangle,
circle or half-round depending
on the vegetable shape. Pieces
are uniformly 1/2” x 1/2” x 1/8”
Chiffonade
Thin Strip
Roll leafy green or herbs into a
tube; then cut into thin strips
Rondelle: Disk
Shaped Slices
Round
Varies, but each piece should
be the same size. Cut
perpendicular to the food.
Diagonal: Oval
shaped slices
Round
Varies, but each piece should be
the same size. Cut at an angle to
the food. Generally 1/4” thick.
Tourne
Round
7 sided, 2” long and
3/4” in diameter
Cold Holding 41° or below
Hot holding 135° or higher
Temperature danger zone 41°- 135°
Recipe Equivalents
1 C = 48 t, 16 T, 8 fl oz
1/4 C = 4 T
1/3 C = 5 1/3 T
1/2 C = 8 T
2/3 C = 10 2/3 T
3/4 C = 12 T
1 T=3t
2 T = 1 fl oz, 1/8 C
1 pt = 2 C, 16 fl oz
1 qt = 4 C, 2 pt, 32 fl oz
1 gal = 4 qt, 8 pt, 16 C, 128 oz
1 pd = 16 oz
1 peck = 8 quarts
1 stick of margarine = 1/2 C or 1/4 lb