BASIC Cuts of Vegetables.pptx by Chef Rinku Singh

Cuts of Vegetables

1. Basic Cuts of Vegetables Different vegetable cuts suit particular dishes. Traditional cuts based on classical French cookery. Chef Rinku Singh Desh Bhagat University

2. Julienne This cut is typically used for firm vegetable like carrots, cucumbers, or celery. It means to cut thin strips or sticks to be used as both ingredients and garnish. The exact measurements of julienne should be 5cm to 10cm long, 4mm wide, and 4mm thick

3. Brunoise A brunoise is a very fine diced cut. It results in tiny cubes 5mm on each side.  Brunoise cut are often used in sauces because the tiny pieces cook down well and release a lot of flavor quickly. Alternatively, a brunoise can also be sprinkled on a dish as a nice colorful garnish. To prepare a brunoise , follow these steps: 1) First julienne your vegetable. 2) Then take the julienne and cut it into tiny cubes, taking care to make them into very small cubes.

4. Jardiniere These are sticks or batons cut from the vegetable of choice. Jardiniere are typically shorter than julienne, but much thicker. There is some debate on exactly how big a jardinière should be, but they typically range from 2cm to 4cm in length. They are anywhere from 4mm by 4mm thick to 10mm by 10mm thick. At their smallest , jardinière look like short julienne.  At their largest they look like the vegetables used in a veggies and dip platter. Vegetables cut this way may be used to add texture to a soup or stir fry.  They may also be prepared together as a vegetable side dish .

5. Baton Sticks of vegetables approximately 5 cm long, 5 mm wide and 5 mm thick. Used as an accompaniment.

6. Macedoine This is larger, thicker cubes. Like brunoise is based on julienne, Macedoine is based on jardiniere . Macedoine cuts are usually 1cm cubes used in soups, sauces, and anywhere you’re looking for a Small texture to the vegetable component

7. Paysanne Cutting of vegetables into thin slices of 1cm diameter or side according to shape

8.   Chiffonade Slicing of lettuce and leaf vegetables in very fine strips

9.   Mirepoix Cutting of vegetables into roughly cut thin pieces.

10. Matignon Roughly cut vegetables cooked in butter, with ham, thyme and bay leaf, finished by deglazing the pan with a little Madeira or wine. Usually includes onion, celery and carrot. Used to add flavour, especially when braising large pieces of meat.

11. vegetable storage Most vegetables benefit from storage in a refrigerator (1-4°C) or cool store (7-14°C). Store vegetables separately from raw meat. Specifically: Roots • Best refrigerated. Tubers • Best kept in a dry and ventilated cool store, away from light.

12. Bulbs • Store garlic and onions in a dry, dark, ventilated cool store and away from other foods that may absorb their flavours. • Seal leeks and spring onions in plastic and refrigerate. Leaves • Best sealed in plastic and refrigerated. Stems • Refrigerate. • Best if stem ends are kept wet (especially asparagus), otherwise wrapped in plastic.

13. Flowers • Wrap in plastic, refrigerate. Fruits • Refrigerate most soft fruit. • Store whole hard skinned squash in a dry, cool store, away from light. Store cut portions after removing seeds, wrapped in plastic and refrigerated. • For better flavour, store tomatoes at room temperature (18-20ºC). Seeds / legumes • Wrap in plastic, refrigerate.