STANDARD VEGETABLE CUTS
Brunoise Fr. –Vegetables are cut into fine dices.
Macedoine Fr. – Vegetables cut into ½ cm (1/4”) dices.
Julienne Fr. – Vegetables cut into very thin strips(1 ½ “ long).
Jardiniere Fr. – Vegetables cut into baton shape (1” z x1/4”x1/4” ).
Paysanne Fr. – Vegetables cut in small triangles, circles & squares – uniform shapes.
Wedges – Tomato or lemons cuts into four or six pieces.
Mirepoix – Vegetables mixed (onions, carrots, celery, leeks)cut into rough dices, used for sauces or poeles.
