Cuts of vegies

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