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Cuts of veg
- 1. Cuts of Vegetables Chef Madan Lal
- 2. Cuts of Vegetables • JULIENNE Thin strips of 1mm by 1mm Used in garnishes and stir fries • JARDINIERE Batons of 3 mm by 3 mm and 18 mm length Used in various ways
- 3. Cuts of Vegetables • MACEDOINE Large dices 5 mm by 5 mm Used in various ways • BRUNOISE Small dices of 2mm by 2mm Used in various ways
- 4. Cuts of Vegetables • LOZENGE Also known as diamond cut Sometimes referred to as Chinese cut Used in various ways • SLICES Cutting roundels Thick or thin Used in various ways
- 5. Cuts of Vegetables • PARING Peeling the skin from apples • CHIFFONADE Shredded leafy vegetables • PAYSAANE Geometrical shapes of 1mm thickness Used in many ways Equal sides
- 6. Cuts of Vegetables • WEDGES Round vegetable or fruit cut Vertically into equal size Used in many ways • MIREPOIX Roughly cut root vegetables Used mainly for flavoring
- 7. Cuts of Vegetables • TOURNE/CHATEAUX Turning into barrel shapes Thin strips of 1mm by 1mm Used in garnishes and stir fries • FLUTING Mushrooms turned Enhances eye appeal
- 8. Cuts of Vegetables • MATIGNON Edible mirepoix Assortment of paysanne cuts • MINCING Usually for herbs Usage of Mezaluna • CHOPPING Evenly cut vegetables Smaller than brunoise
- 9. Cuts of Vegetables • PARISIENNE Scooped with a scooper Available in various sizes And shapes Used in many ways • SEGMENTS Usually for citrus fruits Lemon, orange, grapefruit Shape similar to a wedge
- 10. Thank you