Vegetable Cuts

Let's get back to the basics...

One of the very first things we learned in school prior to cooking was how to use the knife and cut vegetables.

here they are:

Mirepoix
Vegetables:
Carrots, Celery, Onion, Leeks
Size:
L 2cm x W 2cm x H 2cm
Use:
flavoring for brown stocks

Matignon
Vegetables:
Carrots, Celery, Onion, Leeks
Size:
L 1cm x W 1cm x H 1cm
Use:
flavoring for meat dishes, fish stocks, consommes and soups

Vegetable Bundle
Vegetables:
Carrots, Celery, Onion, Leeks
Size:
all vegetables are tied together with a string
Use:
flavoring for white & beef stocks

Brunoise
Vegetables:
Carrots, Leeks, Radish, Cabbage, Onions, Bell Peppers
Size:
L 0.1cm x W 0.1cm x H 0.1cm
Use:
garnish for soups, salads, meat, poultry & fish dishes

Jardiniere
Vegetables:
Carrots, Radish, Pumpkin, Potato
Size:
L 0.5cm x W 0.5cm x H 0.5cm
Use:
vegetable salads, sidings for main course, garnish for soups, meat or poultry dishes

Paysanne
Vegetables:
Carrots, Leeks, Radish, Onions, Bell Peppers, Pumpkin
Size:
L 1cm x W 1cm x H 0.2cm
Use:
garnish for soups, sauces, meat & poultry dishes

Macedoine
Vegetables:
Carrots, Radish, Pumpkin, Potato
Size:
L 1cm x W 1cm x H 1cm
Use:
cooked vegetable, siding for main course

Julienne
Vegetables:
Carrots, Leeks, Radish, Cabbage
Size:
L 2.5cm x W 0.1cm x H 0.1cm
Use:
garnish for soup, salads, pates and terrines

Chiffonade
Vegetables:
Cabbage, Lettuce
Size:
L 5cm x W 0.5cm or larger
Use:
shrimp cocktail, salads, garnish for cold dishes

Batonnetes Vegetables
Vegetables:
Carrots, Radish, Pumpkin
Size:
L 4cm x W 0.5cm x H 0.5cm
Use:
vegetable siding for main course, cooked for salads

Carrots Vichy
Vegetables:
Carrots
Size:
Whole carrot 0.2cm thick slices
Use:
carrot dish only

Turned Vegetables
Vegetables:
Carrots, Radish, Pumpkin
Size:
L 3 - 4cm (diameter 1.5 cm)
Use:
vegetable siding for main course


:-)