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Cooking Vegetables

Cuts of Vegetables

Potato Dishes

Flower Vegetables

Root Vegetables

Leaf Vegetables

Fruit Vegetables

Stem Vegetables

Fungi

Tubers

Beans & Seeds

Bulb Vegetables

Seaweed

Sea Vegetables

Fruit & Veg

  Vegetable Cuts  
 

Jardinière

Cutting of vegetables into batons (3mm x 3mm x 18mm)

 

Julienne

Cutting of vegetables into thin strips (3 - 4cm long)

 

 

Mirepoix

Cutting of vegetables into roughly cut thin pieces.

 

 

Paysanne

Cutting of vegetables into thin slices of 1cm diameter or side according to shape. 

 

Macedoine

Cutting of vegetables into dice (0.5cm x 0.5cm x 0.5cm).

 

 

Brunoise

 

Cutting of vegetables into very small dice

 

(2mm x 2mm x 2mm).

 

Chiffonade

 

Slicing of lettuce and leaf vegetables in very fine strips