Cuts of Vegetables

The size to which vegetables are cut may vary according to their use, however the shape does not change.

Julienne

  • Thin strips of one inch (1″) of length.
Julienne of carrot

Macedoine

  • Dice (cubes) of vegetables 1/2 of an inch (1″).
Macedoine of carrot

Brunoise

  • Small dice (cubes) of vegetables 1/4 of an inch (1″).
Brunoise of carrot

Jardiniere

  • Batons of vegetables 1/4 * 1/4 * 3/4 of an inch (1″).
Jardiniere of carrot

Paysanne

  • Thinly sliced vegetables of many shapes.
Paysanne of vegetables

Tourne

  • Vegetables turn into barrels shape with length of approximately 1 1/2 inches.
Tourne of carrot

Mirepoix

  • A mixture of roughly chopped vegetables used as a base for sauces or to enhance the flavor of meat, fish and shellfish.
Mirepoix of vegetables

THANK YOU! FOR REFERRING THIS NOTE, I HOPE THIS WILL BE KNOWLEDGEABLE FOR YOU… COMMENTS AND SUGGESTIONS ARE WELCOME! SEE YOU ON NEXT NOTE…..

25/04/2020 foodieson.com by @cheflakey

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