types of cuts of vegetable and fruits.

 CUTS OF FRUITS AND VEGETABLES

When you work in a professional kitchen it is really important to know and master the different types of cuts of fruits and vegetables. So here are the types of cuts of vegetables and fruits which a cook should master.

BRUNOISE (SMALL DICES)

Brunoise are small dices of any vegetable which are used in soups and stocks. The beauty of cutting brunoise is that every dice should be roughly equivalent in size. the size is measured as 1 to 2 mm on each side.

MACEDOINE (LARGE DICES)

Macedoine is the larger version of brunoise cut. These are large cubes which are again ideal for preparing soups. The size varies from 3mm to 5mm on each side.

JULIENNE (THIN STRIPS)

This is a common cut in which vegetables are cut into very fine strips approximately 1 1/2 inches long.

JARDINIERE( THICK STRIPS)

This is a cut that most of us have seen but never realized. Jardiniere are thick large stripes of vegetables also known as baton. french fries cut is the best example of jardiniere cut. The approx size is (1inch * 1/4 inch *1/4 inches )

CHIFFONADE

Chiffonade is simply described as shredded leafy vegetables such as shredded cabbage or shredded lettuce.

TOURNEE

Tournee is a less commonly used cut . In this cut vegetables are turned into a barrel shape by scraping or cutting the vegetables. It is mostly used in stews.

PAYSANNE

Paysanne cut can be termed when a vegetable is cut into odd shapes like triangles, circles and squares. But even then it is ensured that all the shaped are uniform in shape.