TYPES OF VEGETABLE CUTTING
CUTTING STYLES
BRUNOISE (FINE DICE)
Brunoise is a cutting technique in which a fruit or
vegetable is cut into a fine dice. The food item is
usually first julienned, then sliced across the 'sticks'
to produce small cubes no bigger 3mm (1/8 inch) on
each side. Common items to be brunoised are
carrots, onions and turnips. This technique is often
used to finely dice vegetables for sauteeing or as a
garnish in some dishes. When used as a garnish, the
cut should be consistent in size and shape, to
ultimately help create a visual effect.
BRUNOISE (FINE DICE)
CHIFFONADE (SHREADING)
Chiffonade cutting technique is used on herbs or
leafy vegetables. Examples for vegetables you can
chiffonade are lettuce, spinach or cabbage and for
herbs basil, mint or kaffir lime. They are cut into long,
thin strips and can be vary in thickness from 1mm
up to 1 inch. This is generally done by stacking the
leaves on top of each other, rolling them tightly to
form a tube, and then cutting across the rolled
leaves with a sharp knife to produce fine ribbons.
CHIFFONADE (SHREADING)
JULIENNE (MATCH STICKS)
Julienne is a cutting technique where food is cut
into long thin 'matchstick' like strips. This style of
cut is commonly used as a garnish or on
vegetables for stir fries. The more common
vegetables seen julienned are carrots, zuchinni
(zucchini), capsicum and celery but this cutting
technique can be used on any firm vegetable or
fruit. Hollow vegetables, like capsicum, have the
ends chopped off and are then opened flat for
slicing into julienne [Link] are then sliced
lengthwise, approximately 3mm (1/8 inch) thick.
The slices are then stacked on top of each other,
and are cut lengthwise to form thin uniform square
sticks.
JULIENNE (MATCH STICKS)
MACEDOINE (LARGE DICE)
Macedoine is a cutting technique in which a
fruit or vegetable is cut into cubes. Typically
this cut would be used for vegetables that are
used in soup or a stock base. Melons and
other large fruits are also cut into macedoine
cubes for fruit salad. An important rule when
using this cut is to have a steady flat surface
to cut on. If the food you’re cutting is round,
cut one side to make it steady on the chopping
board. This will make it easier to maintain
control whilst cutting the fruit or vegetable.
MACEDOINE (LARGE DICE)
SLICING
Slicing is the cutting of food into thin, relatively
broad slices. It really is the first cutting technique
that we all learn when we first use a knife. Sliced
meats, vegetables and fruit are used in many
dishes, from sandwiches through to roast meats.
Sliced items may be used as they are or processed
further to produce other cuts like chiffonade,
macedoine & julienne.
SLICING
MINCING
Start by cutting the ingredient into thin strips, and
then dice the strips. Hold the knife handle in one
hand and, with the other, hold down the tip of the
blunt edge of the blade. Using the tip as a pivot,
raise and lower the blade in a chopping motion,
moving it from side to side to mince everything
evenly. Scoop up minced ingredients occasionally,
flip them over, and keep chopping to ensure even
mincing.
MINCING
ROLL-CUTTING
This technique is used for long vegetables, like
carrots or zucchini. It makes attractive chunks
and exposes more of the surface area of the
vegetable. Hold the blade perpendicular to the
board and cut straight down on the diagonal.
Then roll the vegetable a quarter-turn, and cut
straight down again at the same diagonal
angle. Continue rolling and cutting in this way
all along the length of the vegetable.
ROLL-CUTTING
PARALLEL CUTTING
Used to cut broad, thin slices of meat or
vegetables. Lay the food close to the edge of
the board with the fingers of your free hand
flat on top of it. Angle the Chinese chef's knife
so that it's almost parallel to the board,
slanting slightly downward. Move it slowly and
carefully back and forth to slice the food,
paying close attention to avoid cutting your
fingers.
PARALLEL CUTTING
CRUSHING
To crush ginger or garlic, place it near the
edge of the cutting board, lay the knife
blade flat over it with the blade facing
away from you, and with the heel of your
free hand, give the side of the blade a
good whack, being careful to avoid the
edge of the blade.
CRUSHING
