Cuts of vegetables

 

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.