When you cut julienned pieces crosswise, you are left with a fine dice (also known as a brunoise). Then you have the batonnet cut. Pop culture didn't latch onto the term like it did with julienne ...

It comes from cutting the batonnet into 1/2-inch squares ... The matchstick or fine julienne cut comes from the brunoise, a tiny 1/8-inch square that you rarely see outside of fine dining.

You can make differently sized brunoise ingredients by taking the baton, batonnet, or julienne one step further. Simply take any of those cuts, rotate 90 degrees, and cut across to make a cube.

Do you know your brunoise from your batonnet? The first quick-fire challenge ... show you how to chop, dice and julienne vegetables, with an emphasis on slow, steady and safe action.

No, my brunoise resembles soiled confetti one ... What a Joe shouldn’t know is the difference between a julienne and a battonet. Our instructor dances around Joe and his perfect veggies.