Preparing vegetables

Cut vegetables differently depending on what you are going to do with them. For example, a vegetable casserole or roast vegetables require larger pieces than a stir fry or consommé. There are many general descriptions, e.g. strips, bite-sized pieces, chunks, and slices but the following chart shows the traditional cuts used in the hospitality trade.

brunoise This is a very small diced cube, sized between 1–3 mm square. It is often used as a garnish for consommé. Typical vegetables used are carrot, onion, turnip and celery.
chiffonade Finely sliced or shredded green leafy vegetables, usually lettuce or spinach, used as a base, garnish or in soups.
jardinere A long thin baton, about 2 cm long and approximately 3 mm wide and 3 mm thick. They can be cut slightly larger depending on their use.
julienne Long thin matchstick shaped pieces about 4 cm in length.
macedoine This is a diced cube, 0.5 cm (5 mm) square, which is larger than the brunoise cut. Typical vegetables used are carrot, onion, turnip, beans and celery.
matignon Roughly cut vegetables cooked in butter with ham, thyme and bayleaf, finished by deglazing the pan with a little Maderia.
mirepoix A mixture of roughlychopped vegetables used as a base for sauces or to enhance the flavour of meat, fish and shellfish dishes. Normally onion, celery and carrot are used and slowly cooked in butter until they are very tender. Thyme and bay are often added.
paysanne This cut may be squares, triangles, circles or half-rounds. In order to cut economically, the shape of the vegetable determines which shape to use. All shapes are cut thinly, about 1–2 mm thick.