This document describes various cuts that can be used for vegetables in cooking. It lists different styles of cuts including julienne, brunoise, baton, paysanne, emicer, macedoine, dice, slice, pont neuf, batonnet, alumette, chateau, mire poix, jardiniere, ciseler, and chiffonade cuts.

1. CUTS OF VEGETABLE

2. JULLIENE CUT

3. BRUNOISE CUT

4. BATON CUT

5. PAYSANNE CUT

6. EMINCER CUT

7. MACEDOINE CUT

8. DICE CUT

9. SLICE CUT

10. PONT NEUF CUT

11. BATONNET CUT

12. ALUMMETTE CUT

13. CHATEAU CUT

14. MIRE POIX CUT

15. JARDINIERE CUT

16. CISELER CUT

17. CHIFFONADE CUT