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Vegetable Cutting Method

Cooking cutting method

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22 views

Vegetable Cutting Method

Cooking cutting method

Uploaded by

sabbirhossainsamid
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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Vegetable

Cutting Method

Prepared By: ACHM (NAZIA FARHANA)


About Vegetable Cutting
A good chef knows everything, including the size and types
of vegetables cut.

It depends on how easy it is to mix different ingredients and


their taste, how quickly they soften during cooking or
stewing.

Do not drain prematurely in the salad, and a whole series of


tricks that can spoil or make the taste of the dish better.

Professional cutting has even more advantages, it saves


time and makes our food look beautiful.
Types of Vegeable Cutting

1. Brunoise (Fine Dice)


2. Julienne (Match Stick Cuts)
3. Macedoine (Large Dice)
4. Paysanne

5. Batonnet (Jardinière)

6. Chiffonade (Shredding)

7. Mirepoix
1. Brunoise (Fine Dice)

Brunoise refers to cutting food into very small


pieces.

Brunoise give ingredients a soft, almost paste-


like texture and is commonly recommended in
recipes for garlic, herbs or ginger in order to
release their flavor in oils or liquids, distributing
them evenly throughout a dish.

Dimension: 1 mm x 1 mm x 1 mm
2. Julienne

To julienne is to cut a food into long ultra-


thin strips looks like matchsticks.

Julienne is also known as 'shoe string' and


is the method used to create crazy
delicious shoestring fries.

Dimension: 1 mm x 1 mm x 5 cm
3. Macedoine

This particular technique is used to cut


vegetables and fruit into large, medium and
small cubes, which is ideal for preparing
vegetables that will be used in soups.

When using this technique, it is important to


have a flat surface to cut on.

Dimension: Small : 1 cm x 1 cm x 1 cm
Medium: 1.25 cm x 1.25 cm x 1.25 cm
Large: 2 cm x 2 cm x 2 cm
4. Batonnet (Jardinière)

The batonnet is basically creating a rectangular


stick or thicker julianne strips.

It is also the starting point for another cut, the


medium dice.

Dimension: 6 mm x 6 mm x 5 cm
5. Chiffonade
This method is used to shred leafy greens or herbs
into ribbon-like strips to use as a garnish or in
cooking.

To chiffonade, stack the leaves you plan on cutting


and roll them up tightly, the start thinly slicing the
roll.

Dimension: 1/8 inch x 1/8 inch x 2 inch


6. Mirepoix

Mirepoix is a mixture of all cuttings applied to cut


onions, carrots, and celery ect.

It's used as an aromatic, flavorful addition to foods


ranging from soups and sauces to braised meats and
marinades.
7. Paysanne

Paysanne is a French term that is used to describe


the way vegetables are cut.

They are usually cut very thin and cut in the form
of the vegetable being cut.

For example carrots may be cut very thin and


circles as the carrot is.

Dimension: 1 mm X 1 cm X 1 cm

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