1. Classical vegetable cuts Knife safety Vegetable classifications
Learning Objectives
•To understand the different classical vegetable cuts used in cooking
• To Understand the importance of the correct knife skills used and why
• To Understand what the different vegetable cuts can be used for in cooking
Name three vegetable Name four vegetable Name all the classical
cuts and be able to cuts and be able to vegetable cuts and be
prepare them prepare them them able to prepare them

2. Classical vegetable cuts Knife safety Vegetable classifications
Starter
In small pairs or groups write down how many different vegetable you know,
you can take five minutes to do this then we will discuss as a class
Name three vegetable Name four vegetable Name all the classical
cuts and be able to cuts and be able to vegetable cuts and be
prepare them prepare them them able to prepare them

3. Classical vegetable cuts Knife safety Vegetable classifications
Classic Vegetable Cuts include :- Mirepoix, Julienne, Brunoise, Batons or
Jardinières, Turned vegetables à l'Anglaise, Rubans, Chiffonade and
Paysanne
Knife skills and techniques
Before we start to prepare and cut classical vegetable cuts we need to know
about how to handle knives and the health and safety that must be
followed when using all kitchen knives!
Below is are examples of how a knives should be held correctly when
preparing food products
Name three vegetable Name four vegetable Name all the classical
cuts and be able to cuts and be able to vegetable cuts and be
prepare them prepare them them able to prepare them

4. Knife Safety, No Running, Correct use of Equipment
Knife and kitchen Safety is very important
Don't end up like this !!
Name three vegetable Name four vegetable Name all the classical
cuts and be able to cuts and be able to vegetable cuts and be
prepare them prepare them them able to prepare them

5. Classical vegetable cuts Knife safety Vegetable classifications
Julienne
Julienne vegetables are the finest, matchstick vegetable cuts. The uniform strips add a
dash of colour and beauty to dishes. First, wash and peel the vegetable, as needed Cut
a flat surface on each of the vegetable’s four sides, making a rectangle shape. Cut 1/8-
inch thick slices, lengthwise through the vegetable. Stack the vegetable rectangles flat,
one on top of the other, and repeat the 1/8-inch thick, lengthwise slices. These are
julienne cuts.
Name three vegetable Name four vegetable Name all the classical
cuts and be able to cuts and be able to vegetable cuts and be
prepare them prepare them them able to prepare them

6. Classical vegetable cuts Knife safety Vegetable classifications
Brunoise
Brunoise vegetables are the tiniest of cuts. The formal-looking little squares add colour
and elegance to dishes. First, wash and peel the vegetable, as needed. Cut a flat surface
on each of the vegetable’s four sides, making a rectangle shape. Cut 1/8-inch thick slices,
lengthwise through the vegetable. Stack the vegetable rectangles flat, one on top of the
other, and repeat the 1/8-inch thick, lengthwise slices. Turn the vegetable stick at a 90-
degree angle and cut again, into 1/8-thick slices. The result will be small squares of
vegetables.
Take note how the Chef is holding his hand and
using his knuckles as a guard to protect his fingers
Name three vegetable Name four vegetable Name all the classical
cuts and be able to cuts and be able to vegetable cuts and be
prepare them prepare them them able to prepare them

7. Classical vegetable cuts Knife safety Vegetable classifications
Mirepoix
Mirepoix is a combination of chopped carrots, celery and onions used to add
flavour and aroma to stocks, sauces, soups and other foods. The proportions (by
weight) for making Mirepoix are 50% onions, 25% carrots and 25% celery.
These are also used as a base for making
stocks and sauces and soups which add a
lot of body and flavour to you dish
Name three vegetable Name four vegetable Name all the classical
cuts and be able to cuts and be able to vegetable cuts and be
prepare them prepare them them able to prepare them

8. Classical vegetable cuts Knife safety Vegetable classifications
Jardinières
Batons of root vegetables, for example carrot.
Wash and peel carrot and cut into 5mm thick slices. Cut 3cm lengths and then cut
into 5mm thick batons
Can you think what these vegetable cuts can be used
for ?
Chips
Vegetable dishes
Garnish in soups and salads
Name three vegetable Name four vegetable Name all the classical
cuts and be able to cuts and be able to vegetable cuts and be
prepare them prepare them them able to prepare them

9. Classical vegetable cuts Knife safety Vegetable classifications
Paysanne
Peel the vegetable using a peeler or paring knife top and tail the vegetables by
removing the ends, use a channel knife to cut grooves along the sides. Other shapes
can be created such a circles, triangles and squares. The vegetables can then be cut
crosswise about 2mm thick.
Stage 1 Stage 2 Stage 3 Stage 4
Name three vegetable Name four vegetable Name all the classical
cuts and be able to cuts and be able to vegetable cuts and be
prepare them prepare them them able to prepare them

10. Classical vegetable cuts Knife safety Vegetable classifications
Turned vegetables à l'Anglaise
A turned vegetable is one that is cut into a football-shaped piece with five or seven
equal sides and blunt ends. The following vegetable can be turned: beets, carrots,
celeriac, cucumber, potatoes, turnips, and zucchini. Although not mentioned, you can
also turned turnips and broccoli stems.
Turning knife
Name three vegetable Name four vegetable Name all the classical
cuts and be able to cuts and be able to vegetable cuts and be
prepare them prepare them them able to prepare them

11. Classical vegetable cuts Knife safety Vegetable classifications
Chiffonnade
A very fine julienne of vegetables usually associated with leafy herbs, lettuces, or
greens. Literally translated from French, the term means 'made of rags'
Wash and drain your vegetables such as Lettuce, cabbage for example. Carefully
remove any stalks and slowly roll into a tight roll, take a large chefs knife and very
carefully slice across to produce very thin curly pieces of vegetable.
See example
Name three vegetable Name four vegetable Name all the classical
cuts and be able to cuts and be able to vegetable cuts and be
prepare them prepare them them able to prepare them

12. Classical vegetable cuts Knife safety Vegetable classifications
Home Work
In your text books please list the
different vegetable cuts and give
at lease three examples for their
usage ?
Name three vegetable Name four vegetable Name all the classical
cuts and be able to cuts and be able to vegetable cuts and be
prepare them prepare them them able to prepare them

13. Classical vegetable cuts Knife safety Vegetable classifications
Name three vegetable Name four vegetable Name all the classical
cuts and be able to cuts and be able to vegetable cuts and be
prepare them prepare them them able to prepare them