The square-off is the first step and the base to the julienne, batonnet, baton, brunoise, medium dice, and large dice. To square-off your vegetable peel and remove the ends of your potato, carrot, turnip, eggplant, etc. Then slice one end to produce a flat surface. Lay this newly cut flat surface on the cutting board and continue to slice and square the remaining three sides. The final product will look like a 3-dimensional rectangle or shoebox.
Kitchen Basics: Square-Off