Allumette- Measuring ¼ inch × ¼ inch × 2½-3 inches, the allumette is sometimes referred to as the "matchstick cut." It's also the starting point for the small dice.
batonnet- measures ½ inch × ½ inch × 2½-3 inches. It is also the starting point for another cut, the medium dice.
brunoise knife cut- (pronounced BROON-wah) measures 1/8 inch × 1/8 inch × 1/8 inch.
The fine brunoise knife cut (pronounced BROON-wah) measures 1/16 inch × 1/16 inch × 1/16 inch. Tiny!
The fine julienne knife cut measures 1/16 inch × 1/16 inch × 2 inches. It's also the starting point for the fine brunoise cut.
The julienne cut measures 1/8 inch × 1/8 inch × 2½ inches.
The large dice is a culinary knife cut measuring ¾ inch × ¾ inch × ¾ inch.
The medium dice measures ½ inch × ½ inch × ½ inch.
The small dice measures ¼ inch × ¼ inch × ¼ inch and is produced by slicing the allumette into ¼ inch sections.
Tiramisu (Italian: tiramisù; Venetian: tiramesù [tirameˈsu]) is one of the the most popular Italian cakes. It is made of biscuits (usually savoiardi) dipped in coffee, layered with a whipped mixture of egg yolks and mascarpone, and flavored with liquor and cocoa.[1] The recipe has been adapted into many varieties of puddings, cakes and other desserts.
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