This document discusses various cuts and preparations of vegetables used for cooking. It provides descriptions of over 20 common vegetable cuts like julienne, brunoise, paysanne, and chiffonade. It also describes traditional preparations for specific South Asian vegetables like okra, brinjal, bitter gourd, jackfruit, and lotus root that involve particular cuts to allow for stuffing or other cooking methods. The goal is to understand how different cuts impact texture, taste, and cooking applications of vegetables.

1. Sunil Kumar
Research Scholar, Food Production Faculty
www.facebook.com/ihmsunilkumar

2.  Vegetables are cut into various size and shapes for
various cooking purpose s, creating different
textures, tastes and mouth feel. Different cuts
would differently from one to another all of them
will create a different flavour.

3.  Julienne
 Jardinière
 Macedoine
 Brunoise
 Lozenge
 Slicing
 Paring
 Chiffonade
 paysanne

4.  Wedges
 Mirepoix
 Tourne
 Fluting
 Matignon
 Mincing
 Chopping
 Parisienne
 segment

5.  Thin strips of 1 mm*1 mm*25 mm
 Used for garnishes/ Chinese stir fries/ salads.

6.  Batons of 3 mm*3 mm*18 mm.
 Used for sautéed preparations.

7.  Large dices of 5 mm*5 mm*5 mm.
 Used for salads/ sautéed preparation.

8.  Small dices of 2 mm*2 mm*2 mm.
 Used for garnishes/ stuffing.

9.  Cutting obliquely at a slant in equal lengths.
 Used for stir fries/ sautéed preparations.

10.  Cutting roundels from round vegetables.
 Used for salads/ roasts/ grills/ bake.

11.  Peeling the skins of vegetables using paring knife.
 Used for paring fruits such as apples for compotes.

12.  Shredded leafy vegetables.
 Used foe sautéed/ stuffing/ garnishes.

13.  Geometrical shapes of 1 mm thickness.
 Used for sautéed preparations/ garnishes.

14.  Round vegetable cut equally lengthwise.
 Stews/ fried/ grills/ roasts/ boil/ poached/ braised.

15.  Roughly cut vegetables , sometimes with skin.
 Used for stocks/ soups/ flavouring.

16.  Turning of vegetables into barrel shapes.
 Sautéed/ boiled/ poached/ roasted/ baked.

17.  Mushrooms turned for aesthetic appeal.
 Cut specifically for mushrooms.

18.  Evenly cut root vegetables.
 Used as mirepoix but served along with the dish for
example casseroles.

19.  Chopping the vegetables very fine.
 Used as herbs/ stuffing/ garnishes.

20.  Evenly cut vegetables smaller than brunoise.
 Used for garnishes/ sauces/ gravies/ stuffing.

21.  Scooped out with a parisienne scooper.
 Used for poached/ boiled/ sautéed/ salads.

22.  Usually done for citrus, fruits. Where each segment
is removed from the fruit.
 Used for salads/ fruit platters/ garnishing.

23.  Okra
 Baby brinjal
 Bitter ground
 Jackfruit
 Drumsticks
 Banana flower
 Bamboo shoot
 Chilli
 Lotus root

24.  Trim from head and tail and slit open lengthwise
without cutting through.
 Stuffed okra as in aamchoor masala bhindi.

25.  Slit into four, keeping the stem intact.
 Stuffed brinjals/ bharwan masala baingan.

26.  Scrap the bitter ground and keep scraping for
stuffing, slit open without cutting and remove seeds
and inner flesh.
 Stuffed bitter ground/ bharwan karela.

27.  Cut into quarters, remove the skin not washing too
much, remove the center pith.
 Used for kofta, curries, biryani.

28.  String the drumsticks and cut into batons.
 Used for sambhar.

29.  Peel the banana flower to obtain small flowerets.
Remove the hard woody inside the flowers.
 Used for stir fries/ kofta.

30.  Peel the white pith and cut into desired shapes.
 Used for curries.

31.  Slit the chilli lengthwise, taking care not to cut
through.
 Used for stuffed peppers, pakoras.

32.  Peel and wash very well ensure that it is free from
mud. Cut into one inch chunks.
 Used for curries/ kofta.