A knife cut that is 1/4 inch cube.

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

Answer: (C)

Uniform 1/4-inch cubes are used to ensure even cooking and consistent texture in a dish. This size is called small dice. Other standard dice sizes include 1/2 inch (medium dice) and 3/4 inch or larger (large dice); a brunoise is much smaller at about 1/8 inch on each side. Julienne and batonnet describe different shapes—thin matchsticks or thicker sticks, not cubes.

To cut into 1/4-inch cubes, trim the item to create flat surfaces, slice into slabs about 1/4 inch thick, stack the slabs and cut into 1/4 inch wide sticks, then cut across to form 1/4 inch cubes. Use a sharp knife and a stable cutting technique to keep pieces uniform for even cooking. This size is ideal for soups, stews, sauces, and garnishes.