Chopping (brunoise)

Chopping is often done with a straight, downward cutting motion. Trim the roots and stem ends and peel
the vegetables if necessary. Slice or chop through the vegetables at nearly regular intervals until the cuts
are relatively uniform. This need not to be perfectly neat cut, butt all the pieces should be roughly the
same size.

Carrot cutting

Remove the root and stem ends and peel of the out into thin
slices, after then cut into a rectangular shape, then combine
them or chop into small pieces look like small dice. (cut
into julienne then cut into brunoise, (mean chopping)).

Bell peppers cutting

Cut into two pieces, remove the seeds. Then cut into
rectangular shape like julienne cut, arrange them combine
or chopped into small pieces.

Onion cutting
Step 1

Place half a peeled onion cut side down on cutting

board & cut horizontally (with knife parallel to the
cutting board) towards the root end, but not going
all the way through.
Step 2

Cut vertically down through onion, still leaving the root

end intact.

Step 3

Finally, rotate the onion so the root end is at your non-

cutting hand & slice across, holding the onion with your
fingertips &using knife to chop.

Julienne
Julienne is a classic French method of chopping which yields to 2-3 inches long and 1/16 inch wide
match-stick style pieces or fruit or vegetable.

It’s perfect for making super slim, crunchy pieces of carrot, cucumber, or bell pepper for recipes, like stir-
fry, or spring rolls etc.

A sharp chef’s knife is ideal.

Carrot and cucumber Method

1. Wash the vegetable and remove the leftover dirt, then peel the
vegetable.

2. Trim and square off the vegetable by cutting a slice to make

four straight sides, cut both ends to even block off. These initial
slices, make it easy to produce even cuts.

3. After squaring of the vegetables, slice the vegetable lengthwise,

making parallel cuts of even thickness.

4. Stack the cut slices, aligning the edges and make even parallel
cuts of the same thickness. These slices are kept thin for julienne.
Onion Method:

1. Slice of the top and bottom of the onion.

2. cut in half from top to bottom and remove the skin

and outside layer of onion

3. place the onion on the cutting board with notch you

just cut facing you, what used to be the stem side will
be facing away from you.

4. use your knife to cut strips of onions, moving from

the right to left.

5. the natural layers in the onion will separate and you’re left with the nice Julian cut and ready to cook
them up.

Batonnet cut
Batonnet is a French culinering term that refers to a small
thick. A batonnet cut is a culinary knife cut used to
produce evenly sized rectangular sticks or strips of
vegetables or fruits. The term "batonnet" originates from
the French word for stick or rod. This is the name of a
technique used to make vegetable stick or as side dishes.
Other names for batonnet cut include “french cut” or
“match stick out”

Size of a batonnet cut

The batonnet cut typically involves cutting vegetables or fruits into uniform pieces that are about 1/4 inch
(6-7 millimeters) thick, 1/4 inch wide, and 2-3 inches long (6-7 centimeters).

Presentation
A proper batonnet enhances your food presentation. It is
perfect for making garnishes and serving vegatables. If you
are serving salads you can place a nice slice of dish for
added effect.
Batonnet cut step by step
Step 1 preparation

Begin with fresh, washed vegetables or fruits.

Ensure your knife is sharp and your cutting board
is stable.

Step 2

Cut cross wise 2.5 inche pieces.

Step 3

Take each piece and cut ¼ inch.

Practice

Perfecting the batonnet can take practice but the results worth it.