Vegetable cuts

Scroll to the bottom of the page, for a workbook and a poster on vegetable cuts.

For a starter guide to preparing vegetables, click here for the How to prepare vegetables videos.

The videos below are the traditional cuts taught and used in the hospitality industry.

Paysanne

Mirepoix or Matignon

Macedoine

Julienne

Jardiniere

Chiffonade

Brunoise

Batons

Classic Vegetable Cuts

 

Click on the resource below to view and download:

Vegetable Cuts Workbook (below)

Vegetable Cuts

Vegetable Cuts Poster (below)

A3 VEG CUTS WEB 1