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    Vegetable Cuts

    Uploaded by

    Sheila Iman-Tomas
    The document describes various techniques for cutting fruits and vegetables, including brunoise (fine dice), chiffonade (shredding), julienne (matchsticks), macedoine (large dice), slicing, mincing, roll-cutting, parallel cutting, and crushing. Each technique is defined and examples are provided of common foods cut using that method and how it is done. The techniques vary in the size and shape of the cuts produced and which foods they are generally used for.

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    © All Rights Reserved
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    Vegetable Cuts

    Uploaded by

    Sheila Iman-Tomas
    395 views21 pages
    The document describes various techniques for cutting fruits and vegetables, including brunoise (fine dice), chiffonade (shredding), julienne (matchsticks), macedoine (large dice), slicing, mincing, roll-cutting, parallel cutting, and crushing. Each technique is defined and examples are provided of common foods cut using that method and how it is done. The techniques vary in the size and shape of the cuts produced and which foods they are generally used for.

    Original Description:

    Cookery 10

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    The document describes various techniques for cutting fruits and vegetables, including brunoise (fine dice), chiffonade (shredding), julienne (matchsticks), macedoine (large dice), slicing, mincing, roll-cutting, parallel cutting, and crushing. Each technique is defined and examples are provided of common foods cut using that method and how it is done. The techniques vary in the size and shape of the cuts produced and which foods they are generally used for.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    395 views21 pages

    Vegetable Cuts

    Uploaded by

    Sheila Iman-Tomas
    The document describes various techniques for cutting fruits and vegetables, including brunoise (fine dice), chiffonade (shredding), julienne (matchsticks), macedoine (large dice), slicing, mincing, roll-cutting, parallel cutting, and crushing. Each technique is defined and examples are provided of common foods cut using that method and how it is done. The techniques vary in the size and shape of the cuts produced and which foods they are generally used for.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
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    The document describes various cutting techniques used in cooking including brunoise, chiffonade, julienne, macedoine, slicing, mincing, roll-cutting, parallel cutting and crushing.

    The document describes cuts such as brunoise (fine dice), chiffonade (shredding), julienne (matchsticks), macedoine (large dice), slicing, and roll-cutting.

    The document states that the chiffonade technique is used on herbs or leafy vegetables like lettuce, spinach or cabbage by stacking, rolling, and cutting the leaves to produce fine ribbons.

    Types Of Vegetable Cutting.

    BRUNOISE (FINE DICE)


    • Brunoise is a cutting technique in which a fruit
    or vegetable is cut into a fine dice. The food
    item is usually first julienned, then sliced
    across the 'sticks' to produce small cubes no
    bigger 3mm (1/8 inch) on each side. Common
    items to be brunoised are carrots, onions and
    turnips. This technique is often used to finely
    dice vegetables for sauteeing or as a garnish in
    some dishes. When used as a garnish, the cut
    should be consistent in size and shape, to
    ultimately help create a visual effect.
    CHIFFONADE (SHREADING)
    • Chiffonade cutting technique is used on herbs
    or leafy vegetables. Examples for vegetables
    you can chiffonade are lettuce, spinach or
    cabbage. They are cut into long, thin strips
    and can be vary in thickness from 1mm up to 1
    inch. This is generally done by stacking the
    leaves on top of each other, rolling them
    tightly to form a tube, and then cutting across
    the rolled leaves with a sharp knife to produce
    fine ribbons
    JULIENNE (MATCH STICKS)
    • Julienne is a cutting technique where
    food is cut into long thin 'matchstick'
    like strips. This style of cut is
    commonly used as a garnish or on
    vegetables for stir fries. The more
    common vegetables seen julienned
    are carrots, and celery but this
    cutting technique can be used on any
    firm vegetable or fruit.
    MACEDOINE (LARGE DICE)
    • Macedoine is a cutting technique in which a
    fruit or vegetable is cut into cubes. Typically
    this cut would be used for vegetables that are
    used in soup or a stock base. Melons and
    other large fruits are also cut into macedoine
    cubes for fruit salad. An important rule when
    using this cut is to have a steady flat surface to
    cut on. If the food you’re cutting is round, cut
    one side to make it steady on the chopping
    board. This will make it easier to maintain
    control whilst cutting the fruit or vegetable
    SLICING
    • Slicing is the cutting of food into thin,
    relatively broad slices. It really is the first
    cutting technique that we all learn when
    we first use a knife. Sliced meats,
    vegetables and fruit are used in many
    dishes, from sandwiches through to roast
    meats. Sliced items may be used as they
    are or processed further to produce
    other cuts like chiffonade, macedoine &
    julienne
    MINCING
    • Start by cutting the ingredient into thin
    strips, and then dice the strips. Hold the
    knife handle in one hand and, with the other,
    hold down the tip of the blunt edge of the
    blade. Using the tip as a pivot, raise and
    lower the blade in a chopping motion,
    moving it from side to side to mince
    everything evenly. Scoop up minced
    ingredients occasionally, flip them over, and
    keep chopping to ensure even mincing
    ROLL-CUTTING
    • This technique is used for long
    vegetables, like carrots or zucchini. It
    makes attractive chunks and exposes
    more of the surface area of the
    vegetable. Hold the blade perpendicular
    to the board and cut straight down on
    the diagonal. Then roll the vegetable a
    quarter-turn, and cut straight down again
    at the same diagonal angle. Continue
    rolling and cutting in this way all along
    the length of the vegetable
    PARALLEL CUTTING
    • Used to cut broad, thin slices of meat or
    vegetables. Lay the food close to the
    edge of the board with the fingers of
    your free hand flat on top of it. Angle
    the Chinese chef's knife so that it's
    almost parallel to the board, slanting
    slightly downward. Move it slowly and
    carefully back and forth to slice the food,
    paying close attention to avoid cutting
    your fingers.
    CRUSHING
    • To crush ginger or garlic, place it
    near the edge of the cutting
    board, lay the knife blade flat
    over it with the blade facing away
    from you, and with the heel of
    your free hand, give the side of
    the blade a good whack, being
    careful to avoid the edge of the
    blade

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