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  • Types of Cuts

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    justin.toriba
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    This document discusses different types of cuts used for vegetables including brunoise (fine dice), chiffonade (shredding), julienne (match stick cuts), macedoine (large dice), slicing, and mincing. Each cut affects the flavor and texture of vegetables in different ways by altering the surface area. Common foods that are finely diced include turnips, onions, and carrots while leafy vegetables and herbs are often shredded. Larger cuts include match stick strips and large cubes.

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    This document discusses different types of cuts used for vegetables including brunoise (fine dice), chiffonade (shredding), julienne (match stick cuts), macedoine (large dice), slicing, and mincing. Each cut affects the flavor and texture of vegetables in different ways by altering the surface area. Common foods that are finely diced include turnips, onions, and carrots while leafy vegetables and herbs are often shredded. Larger cuts include match stick strips and large cubes.

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    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
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    7 views11 pages

    Types of Cuts

    Uploaded by

    justin.toriba
    This document discusses different types of cuts used for vegetables including brunoise (fine dice), chiffonade (shredding), julienne (match stick cuts), macedoine (large dice), slicing, and mincing. Each cut affects the flavor and texture of vegetables in different ways by altering the surface area. Common foods that are finely diced include turnips, onions, and carrots while leafy vegetables and herbs are often shredded. Larger cuts include match stick strips and large cubes.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    of 11

    TYPES OF

    CUTS

    “Cutting is important because surface area can affect


    the flavor of vegetables”
    Brunoise ( Fine Dice)

    Foods that are


    commonly
    brunoised
    include
    turnips, onions
    and carrots
    Chiffonade (shredding)

    Usually used
    on leafy
    vegetables
    and herbs.
    Julienne (Match Stick
    Cuts)

    Cut foods
    into long
    thin match
    like pieces.
    Macedoine (Large Dice)

    Cut the
    Vegetables and
    Fruit into Large
    cubes.
    Slicing

    Cutting Food
    into thin
    slices that
    are relatively
    broad in
    comparison
    to the slice
    depth.
    Mincing

    Creates a
    food with an
    even smaller
    consistence.

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