Culinary words #1

Mise En Place- everything in place
Brunoise- Basic knife cut 1/8 of an inch by 1/8 of an inch by 1/8 of an inch
Brunoisette- Basic  knife cut 1/16 of an inch by 1/16 of an inch by 1/16 of an inch
Battonet- Basic knife cut 1/2of an inch by 1/2 of an inch by 2 inches
Macedoine- Basic  knife cut 1/8 of an  inch by 1/8 of an inch by 1 inch
Al Dente-  pasta cooked so as to be still firm when bitten
Julienne- a portion of food cut into short, thin strips