Which classic vegetable cut is a ¼" cube?

The term for a classic vegetable cut that results in a ¼" cube is known as a small dice. This cut is commonly utilized in various culinary applications, as the uniform size is ideal for even cooking and presentation. A small dice allows vegetables to be sautéed, roasted, or incorporated into dishes like soups and salads where a consistent texture and appearance are desired.

In the context of culinary knife skills, achieving a small dice requires the cook to first cut the vegetable into strips and then cross-cut those strips into cubes, ensuring that each piece measures approximately ¼" on all sides. This precision not only promotes even cooking but also enhances the visual appeal of the dish by presenting neatly cut uniform pieces.

Other cuts mentioned serve different purposes in cooking. For example, a brunoise is a much finer cut, typically 1/8" cubes, and is often used for garnishes or to incorporate flavors in sauces. Julienne refers to long, thin strips of vegetables, while bâtonnet describes sticks that are larger than a julienne but still rectangular in shape. Each of these techniques plays a unique role, but for the specific size of a ¼" cube, a small dice is the correct identification.