STANDARD VEGETABLES CUTS

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STANDARD VEGETABLES CUTS

1) Brunoise: vegetables are cut into fine dices.
2) Macedoine: vegetables are cut into ½ cm dices.
3) Julienne: vegetables are cut into very thin strips (1 ½ ˝ long).
4) Jardinière: vegetables are cut into baton shape (1˝ x ¼ ˝ x ¼ ˝).
5) Paysanne: vegetables are cut into small triangles, circles and squares- uniform shape.
6) Wedges: tomato or lemon cut into four or six pieces.
7) Mirepoix: vegetables mixed (onions, carrots, celery, leeks) cut into rough dices.
8) Chiffonade: Shredded leafy vegetables.
9) Matignon: Evenly cut root vegetables.
10) Chateau: Turning of vegetables into barrel shape.

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