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.
PaysanneMirepoix or MatignonMacedoineJulienneJardiniereChiffonadeBrunoiseBatonsClassic Vegetable Cuts
Click on the resource below to view and download: