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.

View all the Vegetable cuts videos here or click on the individual vegetable cut name to view the video.

 

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.

 

 

Macedoinep macedoine

This is a diced cube 5 mm square.

 

 

 

Jardinereindex2

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

 

 

 

BatonBaton

Sticks of vegetables about 5 cm long, 5 mm wide and 5 mm thick. Used as an accompaniment.

 

 

 

PaysannePaysanne

Various thin shapes such as squares, 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.

 

 

Juliennep julienne

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

Vegetables cut julienne are mostly used as garnish.

 

Chiffonadep chiffonade

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

 

Mirepoixp mirepoix

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

Usually includes onion, celery and carrot.

 

Matignonp matignon

Roughly cut vegetables 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.