A knife cut that is 1/8 inch cube.

• A. Brunoise
• B. Julienne
• C. Small Dice
• D. Baton

Answer: (A)

Uniform size in knife cuts matters because it controls how evenly food cooks and how it looks on the plate. A 1/8-inch cube is the brunoise cut. This tiny cube comes from starting with longer cuts like batonnet or julienne and turning them into uniform 1/8-inch cubes, creating a delicate, evenly cooked piece that’s great for garnishes, sauces, and flavor distribution without adding noticeable bulk. Julienne refers to slender matchsticks about 1/8 inch wide and long, not cubes. Small dice are larger cubes, typically around 1/4 inch, which cook differently and don’t achieve the same fine texture. Baton (batonnet) describes long, thin strips rather than cubes.