DIFFERENT CUTS OF

VEGETABLES
 WELCOME TO
FOOD TRADES CLASS
BELL PEPPER
EGGPLANT
CARROT
POTATO
CAULIFLOWER
VEGETABLE
CUTTING
TECHNIQUES
 OBJECTIVES OF THE LESSON:

1. Distinguish the different cuts of

vegetables.
2. Apply and demonstrate the ways on
how to execute the different cuts of
vegetables.
3. Determine the importance of learning
the different cuts of vegetables.
 TERMINOLOGIES:

1. CUT – a result of cutting something in

particular.
2.TECHNIQUE – a method; skillful or
efficient way of doing or achieving
something.
3.APPETITE – a natural desire to satisfy
bodily need, especially for food.
 The vegetable cut selected
for a particular dish must
complement the dish it is being
used for.
Many other loose
descriptions exist, e.g. strips,
bite-sized pieces, chunks, and
slivers.
The following are the
traditional cuts used in the
hospitality trade.
 B AT O N N E T
The Batonnet is no
different, and we are aiming for
a larger stick-cut. The batonnet
is used when serving a larger
portion of an item such as a
vegetable side, to gain height in
your dish, or to provide
imposing linear appeal to an
otherwise linear-absent dish.
Dimensions: 6mm X 6mm X 6cm
(1/4 in X 1/4 in X 2 in)
BATONNE T
 CHIFFONADE
Finely sliced or
shredded green leafy
vegetables, usually
lettuce or spinach, used
as a base, garnish or in
soups.
 CHIFFONADE
The chiffonade cut is done by hand to
cut herbs, leafy greens, and other
ingredients into very fine shreds.
Chiffonade is distinct from shredding,
however, in that the cuts are much finer
and uniform. This cut is typically used for
delicate leafy vegetables and herbs.
 CHIFFONADE
 For greens with large, loose
leaves, roll individual leaves into
tight cylinders before cutting. Stack
several smaller leaves before cutting.
 Use a chef’s knife to make very fine,
parallel cuts to produce fine shreds.
C HIFFONA DE
C HIFFONA DE
 JULIENNE
Long thin
matchstick
shaped pieces
about 4cm in
length.
J ULIE NNE
 BRUNOISE
This is a very small
diced cube, sized between
1-3mm square. It is often
used as a garnish for
consommé. Typical
vegetables used are
carrot, onion, turnip and
celery.
BRUNOISE
 ME DIUM DIC E
The medium dice type of
cuts are derived from the
Batonnet and the only added
step is slicing the batonnet to
produce cubes. This size is
called a Medium Dice.
Dimensions: 6mm X 6mm X
6mm (1/4 in X 1/4 in X 1/4
in)
MEDIUM DICE
DICING
 PAY S A N N E
This cut may be squares,
triangles, circles or half-
rounds. In order to cut
economically, the shape of
the vegetable will decide
which shape to choose.
All are cut thinly, about
1–2mm thick.
PAY S A N N E
LET US REMEMBER:
Different sizes and cuts
of vegetables in a dish
make the food more
attractive.
Food presentation is
important because food is
not only for nourishment
of the body but also for
enjoyment of the
appetite.
Application
Perform the different cutting
techniques individually;
1. Batonnet 4. Julienne
2. Brunoise 5. Medium dice
3. Chiffonade 6. Paysanne
EVALUATION
The students will
perform the different cutting
techniques and their output
will be checked and graded
using the following criteria:
 SPEED - 15 POINTS

Task is finished before the allotted time

(15pts.)

Task is finished within the allotted time

(10pts.)

Task is finished beyond the allotted time

(5pts.)
 ACCURACY - 15 POINTS

Observes the proper way of cutting

vegetables with no mistake. (15pts.)

Observes the proper way of cutting

vegetables with 1 mistake (10pts.)

Observes the proper way of cutting

vegetables with 2 mistake (5pts.)
 DOCUMENTATION - 10 POINTS
Submitted relevant and complete documentation on
time and pictures provided were clear and creativity
was visible (10pts.)

Late submission of documentation, pictures provided

were clear and creativity was visible (6pts.)

Submitted documentation just for compliance,

pictures were not clear and no creativity shown
(4pts.)
ASSIGNMENT:

1. Bring the following materials:

a. Apron
b. Hairnet
c. 3 towels
d. Face mask
d. Chosen fruits/vegetables
2. Research on the following topics:
a. Guidelines in cooking vegetables.
b. Methods of cooking fruits and
vegetables
References: K-12 Curriculum Module on
Cookery pp.160-16
APW TVE Food Trades pp. 40-43
 THANKS FOR
PARICIPATING…