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Basic vegetable cuts

   

     BASIC VEGETABLE                 Cut πŸ”ͺ


1. JULIENNE 

Whatever fruit or vegetable you're working with, you'll want to peel and trim it. If you're working with a carrot, cut it in half so you have two equal lengths to work with. Then, trim off one end so that you have a secure hase to work on. Then c off little blocks, and then slice those into even little sticks, otherwise known as julienne. The dimensions for julienne are roughly Smm Ρ… Π—mm Ρ… 5cm. As the name suggests, Julienne fine is an even finer version of the same cm (0.5mx1.5mmx 3-5 cm).




2. BATONNET(French cut) Scm-1cm

This cut sits between the Julienne and baton and usually measures about 5 cm in length and 1 cm width.




3. BATON

A much larger, thicker version of julienne and jardiniere cut, a baton usually measures about 1.5 x 5 cm.

4. LARGE DICE (Cube)

Large dice is pretty much what the name says a cubed cut measuring 2 cm evenly all round.

5. MEDIUM DICE (PARMENTIER) 

Medium dice is the same style cut as large dice, just slightly smaller around 1.5 cm.

6. SMALL DICE (MACEDOINE)

Macedoine is also a cube shape, but one that measures about 5-6 mm.

7. BRUNOISE

A small dice measuring 3 min.

8. PAYSANNE 

Paysanne refers to a thinly sliced cut and is often the same shape as the vegetable, so, for example, a carrot might be thin round slices. Think of slicing vegetables on a mandolin to help visualize how a paysanne cut would be.

 9. RONDELLI

As the name suggests, a roundel cut is when the vegetable is cut into circular rounds or disks.

10. LOZENGE (diamond cut) 

A diamond-shaped cut.

11. CHIFFONADE 

This is a great way of serving soft herbs (parsley, coriander, mint etc) as garnish. What you want to do is take your herbs off the stems so you're just left with the leaves. Then gather them together and stack the leaves in a neat little pile, then curl them so the pile is nice and tight and then very finely slice the leaves. You want to make sure that you're slicing, not chopping. This is not the time to be pressing hard, you want to keep the tip of your knife in one spot and slide the knife's blade backward and forwards to create a thin ribbon.

12. Slicing

Slicing is a technique in which you cut food into thin slices that are relatively broad in comparison to the slice depth. You can use this technique on meats, fruit and vegetables for use in any number of vegetables.



13. Mincing 

Mincing creates a food with An even smaller consistence that you would be able to using the brunoise technique. To use this technique effectively, you will need to hold your knife handle with one hand and use your other hand to keep the blade's tip in contact with the cutting surface while bringing your blade down into the food



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