Vegetable cuts

Vege cuts

Can you identify Julienned carrot or macedoine of turnip and celery? has produced video clips on each of the classic French cookery cuts. These clips are being used by teachers and tutors in their lessons to assist their students learn these important culinary fundamentals. There is also a complete “Classic Vegetable Cuts” video with all the cuts. They have all been presented by Mark Wylie, one of New Zealand’s most respected chefs. Mark is head judge of the National Secondary Schools Culinary Competition (NSSCC) for the fifth year. researched what videos were currently available and asked tutors and teachers what resources would they use. Their enthusiasm and encouragement led to a series of short individual cut videos and a composite video being produced.

The videos are part of the suite of resources designed for teachers and tutors on vegetable cuts. These include a cuts poster, a student workbook and a teachers’ guide for teaching the cuts. They can be accessed here.  

In addition the cuts rulers are available at a special price to teachers and tutors and can be ordered at:

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