BASIC CUTS.pptx

basic cuts of vegetables

1. BASIC TYPES OF CUTS

2. Batonnet ( bah-tow-nay) is a French word that means “little sticks”. And that’s exactly what you’re supposed to produce - the Batonnet refers to cuts of 1/4 inch x 1/4 inch x 2-2.5 inches (6mm x 6mm x 5–6 cm) batons. This is one of the most basic cuts in French cuisine.

3. Steps to perform the basic Batonnet cut: Get a knife, preferably a sharp chef’s knife. Remove both ends of the object you’re batonneting , be it a carrot, a cucumber, or a beetroot. (Let’s hope it’s not a ripe tomato you’re practicing the technique on.) Cut it into 2 inches long portions. Cut the sides of each portion until it becomes a rectangular shape. Cut those pieces into 1/4 inch slabs. Cut the slabs lengthwise into 1/4 inch strips.

4. Julienne (   joo -lee- en ) 1/8 inch × 1/8 inch × 2 inches (3mm × 3mm × 5 cm). The Julienne can be achieved by cutting the Batonnet lengthwise into 4 equal square sticks, and then into 2 crosswise.

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

6. How to do the Carre cut properly: Perform topping and tailing on the object (carrot/potato/ ect ). Cut the sides so it becomes a rectangular shape. Cut it into slabs measuring  ¾ inch in thickness. Cut the slabs lengthwise so they become sticks measuring ¾ inch x ¾ inch in depth and width. Cut the sticks into ¾ inch x ¾ inch¾ inch cubes.

7. Parmentier (Medium dice) ( paar - muhn -tee-ay) These cubes measure approximately ½ inch x ½ inch x ½ inch (1.25 cm each). The Parmentier can be made in the same way as the Carré , except with smaller measurements.

8. Macédoine (Small dice)-( MA-SAY-DWAHN) The measurements for this cut is ¼ inch (6mm) x ¼ inch x ¼ inch. Cut the Batonnet  

9. Brunoise ( BROO-NWAZ) Little cubes measuring 1/8 inch (3mm). They can be made from the Julienne.

10. Mirepoix ( MEER- PWA Mirepoix is a mixture of coarsely cut of vegetables, mainly onions, carrots, and celery that are used to flavor stocks, gravies, sauces, and other items. Because mirepoix is not served so that it is almost always strained out of the product before finishing.