Preparing Vegetables

Slice vegetables differently depending on their end use. Use larger pieces for stews and braises and smaller pieces/cuts for stir fries.

The following are the traditional cuts taught and used in hospitality.

 

Brunoise

This is a very small diced p brunoise2cube, sized between 1-3 mm square. Often used as a garnish for consommé.

Typical vegetables used are carrot, onion, turnip and celery.

 

 

Macedoine

This is a diced cube 5 mm p macedoinesquare.

 

 

 

 

Jardinere

A short thin baton or stick,index2 about 2.5 cm long, about 3 mm wide and 3 mm thick. Size may be varied depending on end use.

 

 

 

Baton

Sticks of vegetables Batonabout 5 cm long, 5 mm wide and 5 mm thick.

Used as an accompaniment.

 

 

 

Paysanne

Various thin shapes such as Paysannesquares, triangles, circles or half rounds, cut thinly, about 1-2 mm thick. In order to cut economically, the shape of the vegetable will decide which shape to choose.

 

 

 

Julienne

Long thin match-stick shapedp julienne pieces about 4 cm in length.

Vegetables cut julienne are mostly used as garnish.

 

 

 

Chiffonade

Finely sliced or shredded p chiffonadegreen leafy vegetables, usually lettuce or spinach, used as a base, garnish or in soups.

 

 

 

Mirepoix

A mixture of roughly chopped p mirepoixvegetables which are used as the flavour base for sauces or other dishes.

Usually includes onion, celery and carrot.

 

 

 

Matignon

Roughly cut vegetablesp matignon cooked in butter, with ham, thyme and bay leaf, finished by deglazing the pan with a little Maderia or wine.

Usually includes onion, celery and carrot. Used to add flavour, especially when braising large pieces of meat.