Cooking means cutting vegetables very often, so you understand that

the cut is an essential step in itself. Depending on what you’ve

planned to cook, a specific vegetable can make a real difference on
the result. For example, to succeed in cooking your carrots evenly, you
need to cut all of them at the exact same dimensions. If you decide to
roast eggplant, I’de better to slice them at the same thickness unless
you’ll get some slices half-cooked and others totally burnt!
Whether you are working at being a chef, or simply want to improve your skills in
the kitchen, mastering the most common culinary arts knife cuts will bring you one
step closer to creating impressive-looking, evenly cooked, delicious meals. Learn
what the basic cuts are
1. Brunoise is a technique used in making soups and forcemeats, but it is also used for
preparing garnishes to accompany fish, meat, and game dishes.

A consommé is a rich broth that has been clarified to remove

impurities. Consommés are perfectly clear and are fat-free. Because of
their substantial gelatin content, consommés have more body than
broths.
2. Chiffonade is a French word that means “made of rags.” In
cooking, chiffonade is a way of slicing greens, herbs and
leafy vegetables into long, thin strips. So the translation into
cooking is in essence cutting leafy greens into rag like
pieces. The lettuce or greens appear to be made of rags.

3. Julienne. Also known as a matchstick cut, A julienne cut means

cutting things into long thin strips, usually shorter than two inches
long.

Why (and when) do you julienne vegetables?

 Easier to bite small pieces

 Ensure different ingredients in a recipe cook quickly and evenly
 Better texture for sandwiches and wraps
 Pretty garnish for salads or soups
4. Mirepoix is a recipe base made from diced vegetables that are cooked slowly (usually
with some sort of fat, like butter or oil) to sweeten and deepen the flavors of a dish.
The mix is cooked over very low heat, as the intention is to intensify the vegetables
flavor — not to caramelize them. It’s used as an aromatic, flavorful addition to
foods ranging from soups and sauces to braised meats and marinades.
Chefs around the world also refer to it as “The Holy Trinity,” and it can
be used in oh so many ways.

5. Tournee’ is French for the word "turned." The term refers to a method of
cutting and peeling root vegetables into oblong, seven-sided football-like
shapes. Aside from its aesthetic element, the classic French technique
helps vegetables like carrots, turnips, and potatoes to cook evenly.

6. The batonnet (pronounced bah-tow-NAY) is basically creating a rectangular

stick that measures 1/2 inch × 1/2 inch × 2 1/2 to 3 inches. It is also the
starting point for another cut, the medium dice.

-Pomme frites is the French term for French fries: thinly sliced potatoes deep fried
in hot oil
7. Parisienne cut is actually a scoop rather than a knife cut. To achieve this fancy “cut” a
Parisienne scoop is required, which is a small ice cream scoop shaped piece of
equipment. The scoop comes in various sizes, and are used for various types of
production.
8. Parisienne cut is actually a scoop rather than a knife cut.
To achieve this fancy “cut” a Parisienne scoop is required, which is a
small ice cream scoop shaped piece of equipment.
The scoop comes in various sizes, and are used for various types of
production.
Mainly used for producing Melon balls as a decorative starter or Hors
d’oeuvre, or as potatoes cut “Pomme Parisienne”
9. A term describing a style of cooking where a food is cooked with a small amount of
water, butter and sugar, and then sprinkled lightly with minced parsley. Vichy
carrots is a common dish using this cooking style.

10. Paste- How it's done: Start by chopping garlic as finely as you can.
Then, sprinkle a pinch of salt over the chopped garlic and scrape it with
 your knife. The abrasion from the salt will help break down the garlic
and turn it into a smooth paste.
What it's good for: Dishes where you want to give a garlic flavor without
adding texture such as dressings or uncooked sauces.
11.