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    Huli Dialogue

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    JeAr 08
    This document describes various cuts used for vegetables in cooking. It provides definitions and examples for 14 different cuts ranging from brunoise (1-3 mm dice) to wedges (lengthwise cuts). The cuts include small, medium, and large dice as well as julienne, chiffonade, paysanne, rondelle, oblique, mincing, crushing, and rough cuts. Each cut is suited to specific preparations and uses in cooking.

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    Huli Dialogue

    Uploaded by

    JeAr 08
    166 views1 page
    This document describes various cuts used for vegetables in cooking. It provides definitions and examples for 14 different cuts ranging from brunoise (1-3 mm dice) to wedges (lengthwise cuts). The cuts include small, medium, and large dice as well as julienne, chiffonade, paysanne, rondelle, oblique, mincing, crushing, and rough cuts. Each cut is suited to specific preparations and uses in cooking.

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    This document describes various cuts used for vegetables in cooking. It provides definitions and examples for 14 different cuts ranging from brunoise (1-3 mm dice) to wedges (lengthwise cuts). The cuts include small, medium, and large dice as well as julienne, chiffonade, paysanne, rondelle, oblique, mincing, crushing, and rough cuts. Each cut is suited to specific preparations and uses in cooking.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    166 views1 page

    Huli Dialogue

    Uploaded by

    JeAr 08
    This document describes various cuts used for vegetables in cooking. It provides definitions and examples for 14 different cuts ranging from brunoise (1-3 mm dice) to wedges (lengthwise cuts). The cuts include small, medium, and large dice as well as julienne, chiffonade, paysanne, rondelle, oblique, mincing, crushing, and rough cuts. Each cut is suited to specific preparations and uses in cooking.

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    © All Rights Reserved
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    Brunoise Macédoine (Small Diced)

    This is a very small diced This is diced cube 5 mm


    cube, sized between 1-3 square. Root vegetables are
    mm square. Often used as suited to this cut, e.g. carrot,
    a garnish for consommé. turnip, swede
    Typical vegetables used are
    carrot, onion, turnip and
    celery
    Parmentier(Medium Carre (Large Dice)
    dice) This cut features cubes
    It is the same dice style with 6 even sides
    as to make doing just measuring approximately
    slightly larger around 1.5 ¾ inch (2 cm).
    cm Use: Salads, sautee
    Use: Salads, sautee preparation
    preparation,
    Julienne Baton
    Long thin match- Sticks of vegetables
    stick shaped pieces approximately 5 cm
    about 4 cm in long, 5 mm wide and 5
    length.Vegetables mm thick. Used as an
    cut julienne are accompaniment.
    mostly used as
    garnish.
    Chiffonade Rough Cut
    Finely sliced or A mixture of roughly
    shredded green leafy chopped vegetables
    vegetables, usually which are used as the
    lettuce or spinach. flavour base for sauces
    Mostly used as a base or other dishes. Usually
    for serving food or as includes onion, celery
    a garnish and carrot.
    Paysanne Mincing
    Various thin shapes such The mincing technique
    as squares, triangles, is used where food
    circles or half rounds. In ingredients are finely
    order to cut divided into uniform
    economically, the shape pieces. Minced food is
    of the vegetable will normally smaller than dice or chopped. Mincing is
    decide which shape to choose. All are cut thinly, the ideal technique for aromatics, such as onion,
    about 1-2 mm thick. garlic, and ginger, it is used when a paste texture is
    required.
    Use: As herbs, Stuffing, Garnish
    Crushing Rondelle/Washer
    This technique is used to The term rondel means
    crush food such as round or circular, this
    ginger, garlic. technique is used to cut
    vegetables or fruits into a
    round shape. foods like
    cucumber, zucchini, carrots,
    cucumber, pineapples, strawberry are used.
    Wedges Oblique
    Round vegetables Just as in French, this
    cut equally knife cut is cutting
    lengthwise, this vegetables diagonally
    technique is used into obliques.
    on tomato, potato,
    lemon, cut into four or six pieces.

    VEGETABLE CUTS

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