Examples of the types of vegetable cuts

Classical Vegetable Cuts

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Learn a few of the different types of vegetable cuts that professional chefs the world over use. These will help you improve your knife skills, as well as improve the visual appeal and professionalism of the food you cook.

Julienne (Strips)

  • Cut the vegetables into 2cm lengths
  • Then cut the lengths into thin strips

Brunoise (Small dice)

  • Cut the vegetables into convenient sized lengths
  • Cut the lengths into 2mm slices
  • Cut the slices into 2mm strips
  • Cut the strips into 2mm squares

Macédoine (5mm dice)

  • Cut the vegetables into convenient sized lengths
  • Cut the lengths into 5mm slices
  • Cut the slices into 5mm strips
  • Cut the strips into 5mm squares

Jardiniere (Batons)

  • Cut the vegetables into 1.5cm lengths
  • Cut the lengths into 3mm slices
  • Cut the slices into batons (3x3x18mm)

Paysanne

There are at least four accepted methods of cutting paysanne. In order to cut economically, the shape of the vegetables should decide which method to choose. All vegetables are cut thinly.

  • 1cm triangles
  • 1cm squares
  • 1cm diameter rounds
  • 1cm diameter rough-sided rounds