Julienne Cut:
Thin and long strips.
Brunoise Cut :
1/8 inch × 1/8 inch × 1/8 inch cubes.
Paysanne/mirepoix Cut:
1/2 x 1/2 x 1/2Â in thick cubes
Jardinière Cut:
Thicker Julianne strips.
Chiffonade Cut:
A cutting technique in which leafy green vegetables are cut into long, thin strips.
Concasse Cut:
A cutting technique in which tomato is chopped into very small cubes.
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