basic learning of a budding chef to know exactly how to cut vegetable in a five star hotel kitchen

1. CHEF MUKESH KUMAR
H.O.D. HIHT,AGRA

2. CUTS OF VEGETABLES
Vegetables are cut into various shapes according to the
requirement of cooking as proper shape and size of vegetables
help to cook them faster, to the desired degree and helps to make
the dish look attractive.

3. Brunoise
Vegetables cut into very
small dices with each
side measuring 1/4
centimetres.
Mainly used for dishes
which requires very less
cooking.

4. BRUNOISE

5. Macedoine
Vegetables cut into
medium sized dices with
each side measuring1/2
cm.
Mainly used for dishes
which requires moderate
time cooking and also in
salads.

6. MACEDOINE

7. Paysanne
Vegetables cut into various
small flat and uniform
shapes like square, circle,
triangle etc.
Mainly used for dishes
which require little
cooking like soups.

8. PAYSANNE

9. Mirepoix
Vegetables roughly cut
having no fixed and
definite shape.
Mainly aromatic vegetables
like onion, carrots, leeks
and celery are cut into
such shapes used for
flavouring of stocks,
sauces and roasts.

10. MIREPOIX

11. Julienne
Vegetables cut into very
thin match stick shaped
strips measuring about
02 inch long.
Mainly used as a stuffing
and also as a garnish.

12. JULIENNE

13. Jardinière
Vegetables cut into baton
shape with length of 2
inch and the rest two
sides measuring ¼ of an
inch.
Mainly used for fries and
dishes that is cooked for
a longer period of time.

14. JARDINIERE

15. Point Neuf
Vegetables cut into large
baton shape with length
of 2 ½ inches and the
other two sides
measuring 1 inches each.
Mainly used as French fries
of potatoes.

16. PONT NEUF

17. Wedges
Vegetables like tomatoes
and lemons cut into four
or six pieces.
Mainly used as garnishes
and along with salads.

18. WEDGE

19. Chateau
Potatoes cut into barrel
shape with 2 inches
length, ½ inch thick on
top and bottom and
diametre of 1 ½ inch.
Mainly used in shallow
fried potato dishes.
Should be blanched first
before frying.

20. CHATEAU
POTATOES