The document outlines various vegetable cutting techniques including julienne, jardinière, macedoine, brunoise, chiffonade, paysanne, and wedges. Each technique is defined with specific dimensions and typical uses, such as sautéed preparations or garnishes. Additionally, it highlights the methods for chopping and mincing vegetables for fine applications.

1. Cuts of Vegetables
Prof. Pravin Rathod

2.  Julienne
 Jardinière
 Macedoine
 Brunoise
 Slicing
 Chiffonade
 Paysanne
 Wedges
 Chopping/
Mincing

3.  THIN STRIPS OF 1MM*1
MM*25 MM
 USED FOR GARNISHES/
CHINESE STIR FRIES/
SALADS.

4. Jardinière
 BATONS OF 3MM*3 MM*18 MM.
 USED FOR SAUTÉED
PREPARATIONS.

5. Macedoine
 LARGE DICES OF 5MM*5 MM*5 MM.
 USED FOR SALADS/ SAUTÉED
PREPARATION.

6.  SMALL DICES OF 2 MM*2 MM*2
MM.
 USED FOR GARNISHES/STUFFING.
Brunoise

7. Slicing
 CUTTING ROUNDELS FROM ROUND
VEGETABLES.
 USED FORSALADS/ ROASTS/
GRILLS/ BAKE.

8. Chiffonade
SHREDDED LEAFY VEGETABLES.
USED FOE SAUTÉED/ STUFFING/
GARNISHES.

9. Paysanne
 GEOMETRICAL SHAPES OF 1MM
THICKNESS.
 USED FOR SAUTÉED
PREPARATIONS/GARNISHES.

10. Wedges
 ROUND VEGETABLE CUTEQUALLY
LENGTHWISE.
 STEWS/FRIED/ GRILLS/ ROASTS/BOIL/
POACHED/BRAISED.

11.  CHOPPING THE VEGETABLES VERY
FINE.
 USEDASHERBS/ STUFFING/
GARNISHES.
Chopping/ Mincing