| A | B |
|---|
| Slice | cut from top to bottom, 1/4 inch thick |
| Half Moon | cut product in half prior to slicing |
| Bias | cut on an angle of 45 degrees |
| Oblique | sliced at alternating 45 degree angles |
| Mince | finely chopped, almost to puree |
| Chop | rough-cut, generally for fresh herbs only |
| Brunoise | 1/8 inch x 1/8 inch x 1/8 inch |
| Small Dice | 1/4 inch x 1/4 inch x 1/4 inch |
| Medium Dice | 1/2 inch x 1/2 inch x 1/2 inch |
| Large Dice | 3/4 inch x 3/4 inch x 3/4 inch |
| Shred | rough cut strips, done with a box grater or by machine |
| Julienne | 1/8 inch by 1/8 inch x 2 inches |
| Batonette | 1/4 inch x 1/4 inch x 2 inches |
| Paysanne | 1 inch x 1 inch x 1/4 inch |
| Tourne' | 7 sided, small football shaped, 2 inches long |
| Chateau' | 7 sided, large football shaped, 3 inches long |
| Quartered | cutting an item into 4 equally shaped pieces |
| Parisienne | ball shaped |
| Gaufrette | waffle cut |
| Chiffonade | thin strips of leafy vegetables |
| Concasser | peeled, seeded, and chopped; generally tomatoes |
| Zest | thin strips of the colored part of the skin of citrus fruits |
