14 basic cuts of vegetables with sizes

1. Brunoise (Fine Dice)

Brunoise is a French cooking term Meaning cutting vegetables into small cubes of
precise and uniform measurement. This technique is used to cut vegetables into
fine dice. The food should be first julienned and turned a quarter and dice again to
create 1.5 mm cubes. 
The food that is Brunoised includes carrots, onions, leeks, celery, bell peppers, and
hard root vegetables like beets and turnips.

Use: Garnishes, Stuffings

Size:  A regular brunoise is 3 mm (1/8th inch) and a  fine brunoise 1.5 mm (1/6th

inch) 

2. Chiffonade(Shredding)

Chiffonade is a French term that means little ribbons. It is a slicing technique

used on leafy green vegetables and herbs such as spinach, sorrel, and flat-leaved
herb like basil, mint. 
This technique is accomplished by stacking leaves, rolling them tightly, then
slicing the leaves perpendicular to the roll. Now gently separate the shreds using
your fingertips, and you will have chiffonade.

Use: Sautee, Stuffing, Garnish

Size: About 1 mm wide.
 3. Julienne/ allumette(Match stick cuts)

Julienne is a French culinary knife cut technique in which food items are cut into
long thin strips similar to a match stick. this technique is often used for salad
ingredients and green veggies. The food that is julienned includes carrot, celery,
potatoes, and cucumber. 
The common vegetable items to be julienned are  carrots for carrots
julienne, celery for céléris remoulade, potatoes for julienne fries,
or cucumbers for naengmyeon.

Use: garnishes, Chinese stir-fries, salads

Size: About 3 to 4 cm in length

4.Macedoine(Small dice)

Macedoine is a French cooking term for a mixture of vegetables, in this technique

vegetables should be cut into 1/4 inch dice. This technique is ideal for soup, salad,
and large fruit.
Macedoine could be served raw or cooked, cold or hot. A typical
fruit macédoine may consist of several varieties of fruit that are marinated in a
sweet syrup or liqueur and then served cold or flamed from the alcohol in the
liqueur.

Use: Salads, sautee preparation, soups

Size:  5 mm x 5 mm x 5 mm or (1/4 inches on each side)

5. Parmentier(Medium dice)

Parmentier is a medium-size cube cut, it is the same dice style as to make doing
just slightly larger around 1.5 cm. Prepare the vegetables as above and then cut
into 1/2″ slices, turn and slice again into 1/2″ slices, now from the top slice 1/2″
cubes.

Use: Salads, sautee preparation

Size of Parmentier cut: approximately 1/2 inches (13 mm)

6. Carre(Large Dice)

Carre is a large-size cube cut, "Carré" means "square" in FrenchThis cut

features cubes with 6 even sides measuring approximately 3/4 inches (2 cm).

Use: Salads, sautee preparation, vegetables like potatoes, and sometimes fruits

such as watermelon.

Size:  3/4 inches x 3/4 inches x 3/4 inches square (20 mm)

7. Slicing
In this cutting technique, foods are cut into thin and relatively broad slices, this is
accomplished by hand or machine. It can be used on meat, vegetables, fruit,
cheese, and bread.

Use: Salads, Baked, Rosts, Grills.

8. Mincing

The mincing technique is used where food ingredients are finely divided into
uniform pieces. Minced food is normally smaller than dice or chopped. Mincing is
the ideal technique for aromatics, such as onion, garlic, and ginger, it is used when
a paste texture is required.

Use: As herbs, Stuffing, Garnish

9. Crushing

This technique is used to crush food such as ginger, garlic

10. Tourne/Chateau

This technique is used to turn vegetables into a barrel shape. It is used on carrot,
potatoes, or squash that provide a distinctive and consistent to the food items being
served. this is used to enhance the appearance of the food when they are served as
part of the main course. The cut always needs seven sides.

Use: Sauteed, Poached, Boiled, Baked

Size: 2 inches by 7 sides

11. Rondelle/Washer
The term rondel means round or circular, this technique is used to cut vegetables or
fruits into a round shape. foods like cucumber, zucchini, carrots, cucumber,
pineapples, strawberry are used.

12. Paysanne
Paysanne is a French term that means “country-style”, indicating that this is a
rougher, more informal cut than other more precise cuts that exist in French
cooking. Paysanne cut consists of slices of vegetables about 1mm thick. It is ideal
for soup and trims

Uses: Sautee preparation, Garnish

Size of paysanne cut:  1/2 by 1/2 by 1/8 inches (10 mm × 10 mm × 3 mm)

 

13. Wedges 
Round vegetables cut equally lengthwise, this technique is used on tomato, potato,
lemon, cut into four or six pieces.

Use:  Stew, Fried, Grilled, Roasted, Boil, Poached

14. Baton
Larger, thicker version of julienne and jardiniere cut, a baton usually measures
about 1.5 x 5 cm. Sticks of vegetables are approximately 5 cm long, 5 mm wide,
and 5 mm thick. Used as an accompaniment.

Use: Sautee preparation
 What are the chopping boards used in the system?

The Red Chopping Board  – Raw meet

A red chopping board is used for high-risk foods including chicken and other
raw meats.

The Blue Chopping Board – Raw Fish

The blue chopping board is used for the preparation of raw fish.

The White Chopping Board – Dairy

The white chopping board is used for dairy products, such as the cutting of
cheese.

The Yellow Chopping Board – Cooked Meats

The yellow chopping board is used for the preparation of cooked meats.

The Brown Chopping Board – Vegetables

The brown chopping board is used for the preparation of vegetables, such as
root vegetables.

The Green Chopping Board – Salads and Fruits

The green chopping board is used for the preparation of products such as
cucumbers and oranges.

The Purple Chopping Board – Nuts

Kitchen Tools and Equipment

1. Pans
2. Pots
3. Knife
4. Cutting Board
5. Ladle
6. Spatula
7. Measuring Spoons
8. Measuring Cups
9. Mixing Bowls
10. Whisk
11. Can Opener
12. Colander
13. Tongs
14. Peeler
15. Shears
16. Kitchen Thermometer
17. Blender
18. Kitchen Scale
19. Oven
20. Mixer

The Basics: Essential Kitchen Tools

Cookware
1. NON-STICK FRYING PAN
Every household needs a non-stick pan for breakfast duty since eggs and pancakes are
best made on a non-stick surface. It’s also a super versatile pan that can be used for
searing meats, sauteing vegetables, and making sauces. Just be careful to use non-
abrasive tools on the surface! We like this stainless steel frying pan and this aluminum
one. Buying a two-piece set lets you have two sizes around and makes it possible to
cook two things at the same time.

2. SAUCEPAN
A saucepan is perfect for when you need to cook something with liquids, such as
boiling pasta and vegetables or simmering sauces and beans. A 4-quart saucepan is
easy to maneuver and handle, and is great whether you’re cooking for 1 or 4. Try this
3.5-quart non-stick one or this 4-quart stainless steel sauce pan.

3. STOCK POT

For bigger batches of soups, stews, and pasta, you’ll want to have a 12-quart stock pot
around. Its base allows for even heating, so your soups cook evenly.
4. SHEET PANS

These pans can get a lot of action, including roasting vegetables, baking meats,
toasting nuts, and of course, baking cookies. They also make for an easy clean-up
with sheet pan dinners.

5. GLASS BAKING DISH

Glass baking dishes are perfect for baking things like casseroles and enchiladas in the
oven. Because it’s microwave-safe, an 8-inch size can fit into a microwave for the
times you need to pre-cook vegetables for the quick Microwave & Saute Cooking
Method or even to fully cook veggies when your oven and stove are all occupied.

Utensils
6. KNIVES
If you’re cooking, you’re going to be using a knife. If you only have money and space
for one knife, get a chef’s knife. You will use this knife for 90% of your food prep, so
buy a nice one and take care of it. However, we highly recommend getting a serrated
knife and a paring knife as well since they serve different purposes – serrated knives
let you slice through tomatoes and bread with ease, and paring knives are great for
smaller, more delicate jobs, when a big knife just doesn’t cut it. (We like to use the
Global grand, but buy whatever feels right in your hand!)

7. MEASURING SPOONS

Even if you like to “eyeball” ingredients, it’s handy to have a set of measuring spoons
around for the times you need precise measurements. But also, they double as mini
spoons for scooping spices and dried herbs! This magnetic set here is narrow enough
to fit into spice jars, and they stick together so you don’t ever have to worry about
losing the teaspoon or misplacing the tablespoon!
8. MEASURING CUPS
Measuring cups are absolutely crucial If you’re a baker, but it’s also great for
everyday cooking. We like to keep a 4-piece set for measuring dried ingredients and
small amounts of liquid. A 1-quart glass measuring cup makes measuring liquids a lot
more convenient and efficient, and you can also make sauces and vinaigrettes right
inside and then simply pour it into whatever you’re cooking up.

9. WOODEN SPOONS

Wooden spoons are not abrasive on your cooking surfaces and they’ll last forever.
Just don’t put them in the dishwasher! Choose a set that has a variety of wooden
spoons, like this 6-piece set, so that you can use it for different kinds of cooking.

10. FISH TURNER

While this handy tool is advertised as a fish turner, it can be used for anything. The
wider base of this tool makes it easy to flip burgers, fish, over-easy eggs, and even
pancakes. The thin, beveled edge makes it easy to slide beneath the foods you are
flipping, and the slots allow any grease to drain.

11. PEELER

When you’re setting up your kitchen with the basics, you want to make sure you have
a good, sharp peeler to remove the peels of vegetables, shave off cheese, or
make veggie ribbons.

12. WHISK

While forks and chopsticks can be handy, a whisk is quicker and more efficient for
emulsifying ingredients like vinegars and oils. We make vinaigrettes and marinades to
season up salads and everything else almost nightly, so a whisk comes in very handy!
13. TONGS
Tongs are like your extended hands and are super useful in the kitchen! Not only are
they used to flip big pieces of food, but they also help move ingredients around in a
frying pan or on a sheet pan without the risk of burns.

Dishes, Tools, and Gadgets

14. CUTTING BOARD
A good, grippy cutting board will protect your fingers during all your prep work,
which is why we like this one. We recommend having a few cutting boards, like this
set of plastic cutting boards, to prep various ingredients and prevent cross-
contamination. Plastic boards can be placed in the dishwasher for full disinfecting.

15. COLANDER

Every kitchen needs a heavy-duty colander for draining out boiled pasta and
vegetables. It is also used for draining canned beans and freshly washed veggies.

16. PREP BOWLS IN EVERY SIZE

Every kitchen needs a set of prep bowls to help you organize all your ingredients. If
you get collapsible prep bowls, you’ll save a lot of space and have the convenience of
covers that can seal off ingredients that are not quite ready for cooking yet. But glass
prep bowls can also double as serving dishes!

17. CAN OPENER

A can opener is something you don’t want to forget! Canned beans and vegetables
make for quick-cooking and are great pantry staples, but a bunch of things also come
in cans that require a can opener – coconut milk, curry paste, fruits, crushed tomatoes,
etc.
18. MICROPLANE ZESTER

This may not seem like a very necessary tool to have in a basic kitchen, but it makes a
huge difference when you’re looking to up the flavor in your meals. A zester is used
for zesting lemons and limes, and grating ginger and cheese.

19. IMMERSION / STICK BLENDER

Forget the bulk of a blender! You can now make pureed soups right in their pot, blend
single-serving smoothies, and get extra creamy and smooth vinaigrettes / dressings.
It’s so convenient, even its clean up is easy – simply pop off the blade for super quick
cleaning.

20. SALAD SPINNER
A colander may be sufficient enough for drying lettuce, but a salad spinner is a whole
lot more efficient. Salad dressings have a difficult time adhering to lettuce that is still
wet and people have a difficult time with soggy tacos and sandwiches. A salad spinner
is the answer to your problems because it will help you get rid of water in a matter of
seconds and save on paper towels. You can also use this tool to dry fresh herbs. And
you’ll have another colander if your primary colander is in use!