c

What is this?
This dictionary aims to deliver to the students the different terminologies
pertaining the world of VEGETABLES.

 Considering its different textures and shapes, cuts and way of cooking.

 The terms inculcated were based on a critical and analytical

research which were proven to be indeed reliable.

Culinary Terms of Vegetables

Cruz, Arjay S.
Grade 10-Jade
Cabugao Institute

Contact Us
If you want to clarify something pertaining to the terms procided, feel free to
contact the following owner:
 Prepared by: What is Inside
1
Cruz, Arjay S.
Types of Cutting Vegetables
Grade 10-Jade
Cabugao Institute
Bonifacio Cabugao, Ilocos Sur
2020
2
Types of Cuts for Vegetables

Other terms regarding vegetables

5
 Make It Your Own Types of Cutting Vegetables
Burnoise
BRUNOISE (FINE DICE)
is a culinary knife cut in which
the food item is first julienned and
then turned a quarter turn and
Brunoise is a cutting technique in which
diced, producing cubes of about 3
a fruit or vegetable
mm or less on is each
cut into a fine
side, or 1/8-
inch dice.
Chiffonade dice. means little ribbons in French,
Never stop reading because referring to the little ribbons
formed from finely cutting the
leaves in this technique.
learning is a continuous process Crushing Crush and score cutting uses brute
force to penetrate a knife blade
Program through2 materials.
Julienne is a culinary knife cut in which
To replace any placeholder text, such as this,
the food item is cut into long thin
strips,
just click it and similar to matchsticks.
type.
Macedoine the vegetables should be cut into a
Some pages in larger
thisBrunoise
templateofdon’t
1/4 inch
usedice.
A Macedoine would also include
placeholders, so that you can easily customize
peas and green beans (cut into 1/4
the formatting and
inch layout as needed.
lengths)
Mincing his term means the smallest
possible pieces; smaller than dice
or chop, but not pureed. 
Parallel Cut Program cutting the
3 vegetable in very thin
slices, but this time at an angle,
To replace any which
placeholder
offers a larger
text, surface
such asand
this,
thus decreases
just click it and type. the cooking time.
Roll Cut is a specific type of knife cut used
Some pages in to this
create pieces ofdon’t
template food use
with two
angled sides. 
Slicing placeholders,isso that you
a general canthat
term easily customize
means
the formatting to cut across
and layoutthe asgrain into thin,
needed.
uniform pieces.

4 1
Ways of Cooking Vegetables Other Culinary Terminologies
Blanching is a technique used to soften for Vegetables
vegetables, either to remove their
What to Include? raw edge before adding to salads or
We know you could go on for hours to loosen
about howskins on foods
great your such as is.
business
tomatoes or shallots.
(And we don’t blame you—you’re amazing!) But since you need to
Boiling  is fast and easy to control. The
keep it short and sweet, here are a few suggestions
secret is to use as…little water as
possible and avoid overcooking so
all the vitamins and flavour are Burnoise is a culinary knife cut in which
retained. the food item is first julienned and
“Your company is the greatest.
Griddling
I can’t
Is a direct heat cooking method, then turned a quarter turn and
imagine anyone living without which produce vegetables
you.” —Verywith a diced, producing cubes of about 3
crisp coating and a tender centre. mm or less on each side, or 1/8-
smart customer
Roasting works by intensifying flavours and inch dice.
causing natural sugars to Chiffonade means little ribbons in French,
caramelise, creating a crisp outer referring to the little ribbons
coating and a tender centre. formed from finely cutting the
Focus on What You Do Best Roasting works by intensifying leaves in this technique.
flavours and causing natural sugars Crushing Crush and score cutting uses brute
If you’re using this booklet for a company brochure, these middle force to penetrate a knife blade
to caramelise, creating a crisp outer
pages are a good place for a summary coating and a tender
of competitive centre. or some
benefits through materials.
Steaming  is the best
of those glowing testimonials, like the one above. way of retaining Julienne is a culinary knife cut in which
flavour, colour and vital nutrients. the food item is cut into long thin
Justofbe careful notimpressive
to overcookclients strips, similar to matchsticks.
You might also want to mention a few your most
them as this will make them limp Macedoine the vegetables should be cut into a
here: and tasteless. There are two ways larger Brunoise of 1/4 inch dice.
to steam vegetables: either place A Macedoine would also include
 Big, important company them loosely in a steamer and peas and green beans (cut into 1/4
cover. inch lengths)
StirReally
Fryingwell-known company uses very little oil and cooks Mincing his term means the smallest
vegetables quickly, so they keep possible pieces; smaller than dice
 Very impressive company or chop, but not pureed. 
their texture and taste. Cut the
vegetables
Additionally, you could include a bulleted list into small, even-sized
of products, services, or Parallel Cut cutting the vegetable in very thin
pieces, add a little oil to a slices, but this time at an angle,
major benefits of working with your preheated
company.wok Or or
just summarize
frying pan and which offers a larger surface and
heat until just smoking. 
your finer points in a few concise paragraphs. thus decreases the cooking time.
Roll Cut is a specific type of knife cut used
2 to create pieces of food with3 two
angled sides. 
Slicing is a general term that means
to cut across the grain into thin,
uniform pieces.