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Different Types of Cuts

This document describes different types of vegetable cuts used in French cuisine. Batonnet cuts are matchstick-shaped cuts that are 1/4 inch thick. Julienne cuts are also matchstick-shaped but thinner at 1/8 inch thick. Brunoise cuts are 1/8 inch cubes cut from julienne cuts. Paysanne involves cutting vegetables into 1/2 inch cubes or triangles for stews and soups. Turned vegetables are barrel-shaped to ensure even cooking. Mirepoix is a rough chop of onions, carrots, and celery used as a flavor base for stocks, soups, stews and sauces.

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441 views

Different Types of Cuts

This document describes different types of vegetable cuts used in French cuisine. Batonnet cuts are matchstick-shaped cuts that are 1/4 inch thick. Julienne cuts are also matchstick-shaped but thinner at 1/8 inch thick. Brunoise cuts are 1/8 inch cubes cut from julienne cuts. Paysanne involves cutting vegetables into 1/2 inch cubes or triangles for stews and soups. Turned vegetables are barrel-shaped to ensure even cooking. Mirepoix is a rough chop of onions, carrots, and celery used as a flavor base for stocks, soups, stews and sauces.

Uploaded by

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

Vegetable Cuts

L/O/G/O
1.Batonnet
2.Julienne
3.Brunoise
4.Paysanne
5.Turned
Vegetables
6.Mirepoix
7.Matignon
Batonnet

Translated literally
from French,
batonnet means
"little stick". cuts are
.-inch thick
matchstick-shaped
cuts. Some
restaurants serve
batonnet-cut fried
potatoes. 1/4x ¼ x
3”
Julienne
cuts are 1∕8-inch thick
matchstick-shaped cuts.
Carrots are often cut
julienne.
Brunoise

cuts are 1∕8-


inch thick
cubes often
cut from
julienne cuts.
Paysanne

Paysanne cutting is
one of the many
cutting techniques
used in traditional
French cuisine. It
involves cutting the
vegetables into 1/2-
inch cubes or
triangles. This
technique is used as a
base for stews and
soups.
Turned Vegetables

Turning vegetables is a classic


technique used in French
cuisine. Vegetables are turned
in order to form exactly the
same barrel shape and size
thus ensuring even cooking
while being pleasing to the
eye.

Tournée
7-sided; 2 inch-long barrel.
Matignon Cut

Rougly cut
vegetables.
Batonnet
cut into
cubes .
Mirepoix
is a roughly chopped
vegetable cut, usually a
mixture of onions,carrots,
and celery (either common
pascal celery or celeriac).
(Traditionally: 2 parts onions,
1 part carrots & 1 part
celery.) Mirepoix, raw, roasted
or sautéed with butter or olive
oil, is the flavor base for a
wide variety of dishes, such
as stocks, soups, stews and 
sauces. ½ inch average rough
cut

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