Junior Masterchef Pinoy Edition (part 8)- The Treston Experience continued (Knife skills – Brunoise)

How to Bruniose a Potato    Click here to watch the video.

Knife skills - batonnet, julienne, dice, brunoise

REGULAR BRUNOISE

Regular brunoise (3 mm cube)

A regular brunoise is a 1/8 inch (3 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 1/8″ slabs.
  4. Cut into 1/8″ strips.
  5. Cut into 1/8″ cubes.

FINE BRUNOISE

Fine Brunoise (1.5 mm cube)

A  fine brunoise is a 1/16″ (1.5 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 1/16″ slabs.
  4. Cut into 1/16″ strips.
  5. Cut into 1/16″ cubes.

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.