14 basic cuts of vegetables with sizes

Every cook should master these basic cuts of vegetables because different types of shapes and sizes of vegetables, not only make the food appearance good but also help the food cook more easily, and taste better. Let us look at the basic types of vegetable cuts

    1. Brunoise (Fine Dice)

    Brunoise is a French cooking term Meaning cutting vegetables into small cubes of precise and uniform measurement. This technique is used to cut vegetables into fine dice. The food should be first julienned and turned a quarter and dice again to create 1.5 mm cubes. 

    The food that is Brunoised including carrots, onions, leeks, and celery, bell peppers, and hard root vegetables like beets and turnips.

    Use: Garnishes, Stuffings

    Size:  A regular brunoise is 3 mm (1/8th inch) and a  fine brunoise 1.5 mm (1/6th inch) 

    Brunoise (Fine Dice)
    Brunoise (Fine dice)

    2. Chiffonade(Shredding)

    Chiffonade is a French term that means little ribbons. It is a slicing technique used on leafy green vegetables and herbs such as spinach, sorrel, and flat-leaved herb like basil, mint. 

    This technique is accomplished by stacking leaves, rolling them tightly, then slicing the leaves perpendicular to the roll.

    Use: Sautee, Stuffing, Garnish

    Chiffonade(Shredding)
    Chiffonade salad

    3. Julienne/ allumette(Match stick cuts)

    It is a French culinary knife cut technique in which food items are cut into long thin strips similar to a match stick. this technique is often used for salad ingredients and green veggies. The food that is julienned includes carrot, celery, potatoes, and cucumber. 

    Use: garnishes, Chinese stir-fries, salads

    Size: About 4 cm length

    Julienne/ allumette(Match stick cuts)
    Julienne cut of the carrot

    4. Macedoing(Small dice)

    It is a French cooking term for a mixture of vegetables, in this technique vegetables should be cut into 1/4 inch dice. This technique is ideal for soup, salad, and large fruit.

    Use: Salads, sautee preparation

    Size: 1/4 inches

    Macedoing(Small dice) / salad
    Macedoine salad

    5. Parmentier(Medium dice)

    It is the same dice style as to make doing just slightly larger around 1.5 cm

    Use: Salads, sautee preparation

    Parmentier(Medium dice)
    Parmentier(Medium dice)

    6. Carre(Large Dice)

    This cut features cubes with 6 even sides measuring approximately ¾ inch (2 cm).

    Use: Salads, sautee preparation

    Carre(Large Dice)
    Carre(Large Dice)

    7. Slicing

    In this cutting technique, foods are cut into thin and relatively broad slices, this is accomplished by hand or machine. It can be used on meat, vegetables, fruit, cheese, and bread.

    Use: Salads, Baked, Rosts, Grills.

    Slicing
    Slicing of apple

    8. Mincing

    The mincing technique is used where food ingredients are finely divided into uniform pieces. Minced food is normally smaller than dice or chopped. Mincing is the ideal technique for aromatics, such as onion, garlic, and ginger, it is used when a paste texture is required.

    Use: As herbs, Stuffing, Garnish

    Mincing of meat and vegetables
    Mincing of meat and vegetables

    9. Crushing

    This technique is used to crush food such as ginger, garlic.

    Crushing
    Crushing of onion and vegetables

    10. Tourne/Chateau

    This technique is used to turn vegetables into a barrel shape. It is used on carrot, potatoes, or squash that provide a distinctive and consistent to the food items being served. this is used to enhance the appearance of the food when they are served as part of the main course. The cut always needs seven sides.

    Use: Sauteed, Poached, Boiled, Baked

    Size: 2 inches by 7 sides

    Tourne/Chateau
    Tourne/Chateau

    11. Rondelle/Washer

    The term rondel means round or circular, this technique is used to cut vegetables or fruits into a round shape. foods like cucumber, zucchini, carrots, cucumber, pineapples, strawberry are used.

    Rondelle/Washer
    Rondelle/Washer

    12. Paysanne

    Paysanne cut consists of slices of vegetables about 1mm thick. It is ideal for soup and trims

    Uses: Sautee preparation, Garnish

     

    Paysanne
    Paysanne vegetable cut

    13. Wedges 

    Round vegetables cut equally lengthwise, this technique is used on tomato, potato, lemon, cut into four or six pieces.
    Use:  Stew, Fried, Grilled, Roasted, Boil, Poached
    Wedges
    Wedge cut of tomato

    14. Baton

    Larger, thicker version of julienne and jardiniere cut, a baton usually measures about 1.5 x 5 cm. Sticks of vegetables are approximately 5 cm long, 5 mm wide, and 5 mm thick. Used as an accompaniment.


    Use: Sautee preparation
    baton vegetable cut
    Baton vegetable cut of carrot

    Basic cuts of vegetables PDF download

    Download the cuts of vegetables PDF below

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