Cuts of Vegetables

Prof. Pravin Rathod

 Julienne
 Jardinière
 Macedoine
 Brunoise
 Slicing
 Chiffonade
 Paysanne
 Wedges
 Chopping
/
Mincing
 THIN STRIPS OF 1
MM*1 MM*25 MM
 USED FOR
GARNISHES/ CHINESE
STIR FRIES/ SALADS.
Jardinière

 BATONS OF 3 MM*3 MM*18

MM.
 USED FOR SAUTÉED
PREPARATIONS.
Macedoine

 LARGE DICES OF 5 MM*5 MM*5

MM.
 USED FOR SALADS/
SAUTÉED PREPARATION.
Brunoise

 SMALL DICES OF 2 MM*2 MM*2

MM.
 USED FOR
GARNISHES/STUFFING.
Slicing
 CUTTING ROUNDELS FROM
ROUND VEGETABLES.
 USED FOR SALADS/
ROASTS/ GRILLS/ BAKE.
Chiffonade

SHREDDED LEAFY VEGETABLES.

USED FOE SAUTÉED/
STUFFING/ GARNISHES.
Paysann
e
 GEOMETRICAL SHAPES OF 1MM
THICKNESS.
 USED FOR SAUTÉED
PREPARATIONS/ GARNISHE
S.
Wedge
s
 ROUND VEGETABLE CUTEQUALLY
LENGTHWISE.
 STEWS/ FRIED/ GRILLS/ ROASTS/
BOIL/ POACHED/ BRAISED.
Chopping/
Mincing
 CHOPPING THE VEGETABLES
VERY
FINE.
 USED AS HERBS/
STUFFING/ GARNISHES.