ACF Cuts

ACF Cuts & Dimensions


These are the cuts that my Chef instructor gave us to practice in Food Prep Practical 1 in the Fall of 2011.

The American Culinary Federation

Fine Julienne - 1/16 x 1/16 x 2 inches long

Julienne - 1/8 x 1/8 x 2 inches long

Battonet - 1/4 x 1/4 x 2 inches long

Brunoise - 1/8 x 1/8 x 1/8 cubed

Small Dice - 1/4 x 1/4 x 1/4

Medium Dice - 1/2 x 1/2 x 1/2

Large Dice - 3/4 x 3/4 x 3/4

Tourne - Seven sided football shape cut (2 inches long)

Flute - Decorative cut for mushroom caps

Rondelle - Rounded slices with Varied Diameter

More information at: http://culinaryarts.about.com/od/knifeskills/ig/Basic-Knife-Cuts---Shapes/