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Students Corner


Types of Vegetable Cuts

  1. Jullienes: Vegetables cut into matchstick shape.
    Approx. 1/8 x 1/8 x 1-2 or 0.3 x 0.3 x 2.5-5 cms.
    This cut is generally used for garnishing.

  2. Jardiniere: Vegetables cut into batons.

  3. Mignonette: Vegetables cut into coin shaped slices.

  4. Dice: Vegetables cut into 1cm cube.

  5. Macedoine: Vegetables cut into fine dices of 0.7 cm.

  6. Paysanne: Vegetables cut into squares of 0.5 x 0.5 x 0.25. Vegetables cut into triangles and roundels are also considered as paysanne.

  7. Lozenge: Vegetables cut into rhombus shape.

  8. Shreds: Leafy vegetables cut into thin, narrow strips.

  9. Pont neuf: French word or a cut of Potato which is x x 3 in size. Also known as steak fries.

  10. Chiffonade: shreds of lettuce.

  11. Brunnoise: Vegetables cut into very fine dices of 1/8 or 3 mm.

  12. Potato dices: Parmentiere
    Delmonico 3/8 or 1 cm
    Bretonne 1

  13. Mirepoix: Mixture o coarsely chopped onions, carrots and celery. It is used as flavouring for stocks. This mixture contains 50% onions, 25% carrots and 25% celery.

  14. Concasse: Blanched and chopped tomatoes.

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