What type of cut produces small, uniform cubes of vegetables?

The cut that produces small, uniform cubes of vegetables is known as Brunoise. This technique involves first cutting the vegetables into thin strips, and then turning those strips and cutting them into small cubes, roughly 1/8 inch on each side. The Brunoise is characterized by its precision and consistency, making it ideal for creating a uniform texture in dishes where the presentation and even cooking are important. This technique is commonly used for ingredients like carrots, onions, or bell peppers in finer culinary preparations.

The other techniques, while they produce specific shapes, do not yield the same small, cube-like result. For instance, Julienne results in long, thin strips; Rondelle creates circular slices, typically from round vegetables; and Chiffonade refers to thinly slicing leafy greens or herbs into long, thin ribbons. Each of these has its place in cooking, but for achieving small, uniform cubes, Brunoise is the correct method.