Junior Master Chef Pinoy Edition (Part 7) – The Treston Experience continued- Knife Skills (DICE)

How to Dice a Potato

Click here to watch the video.

Knife skills - batonnet, julienne, dice, brunoise

DICE

LARGE DICE

Large dice (19mm)

A large dice is a 3/4 inch (19 mm) cube.

  1. Cut off the top and bottom of the potato.
  2. Slice the sides to make a rectangle but leave one side uncut so you can hold the potato later.
  3. Cut into 3/4″ slabs.
  4. Cut into 3/4″ strips.
  5. Cut into 3/4″ cubes.

MEDIUM DICE

Medium dice (12mm)

A  medium dice is a 1/2″ (12mm) cube.

  1. Cut off the top and bottom of the potato.
  2. Slice the sides to make a rectangle but leave one side uncut so you can hold the potato later.
  3. Cut into 1/2″ slabs.
  4. Cut into 1/2″ strips.
  5. Cut into 1/2″ cubes.

SMALL DICE

Small dice (6mm)

A small dice is a 1/4″ (6 mm) cube.

  1. Cut off top and bottom of the potato.
  2. Slice the sides to make a rectangle but leave one side uncut so you can hold the potato later.
  3. Cut into 1/4″ slabs.
  4. Cut into 1/4″ strips.
  5. Cut into 1/4″ cubes.
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Junior Masterchef Pinoy Edition (part 6) – Treston Experience continued – Knife Skills

How to Batonnet and Julienne a Potato

Click here to watch the video.

Knife skills - batonnet, julienne, dice, brunoise

BATONNET

  1. Cut off the top and bottom of the potato.
  2. Slice the sides to make a rectangle but leave one side uncut so you can hold the potato on this side later.
  3. Cut one side into 1/4 inch (6 mm) slabs.
  4. Cut into 1/4 inch (6 mm) strips.
  5. Cut the length into 2.5 inches long if you want a true batonnet.

1. Cut the sides

2. Form a rectangle.

3. Cut into slabs.

4. Cut into strips.

REGULAR JULIENNE
  1. Cut off the top and bottom of the potato.
  2. Slice the sides to make a rectangle but leave one side uncut so you can hold the potato on this side later.
  3. Cut the potato into 1/8 inch (3mm) slabs.
  4. Cut it into 1/8 inch (3mm) strips.
  5. Cut the length into 2 1/2 inches long.
FINE JULIENNE
  1. Cut off the top and bottom of the potato.
  2. Slice the sides to make a rectangle but leave one side uncut so you can hold the potato on this side later.
  3. Cut the potato into 1/16 inch (1.5mm) slabs.
  4. Cut into 1/16 inch (1.5 mm) strips.
  5. Cut the length into 2 inches long.