Cuts of Vegetable

This Power Point Presentation will give the basic idea for how to make the cuts of vegetable. you will give get all information about various types of vegetable cuts along with there uses in food preparation.

1. C uts of Vegetables Prof. Pravin Rathod

2. Julienne Jardinière Ma c edoine Brunoise Slicing Chiffonade P aysanne Wedges C hopping/ Mincing Types of cuts

3. Julienne Thin strips of 1 mm*1 mm*25 mm Used for garnishes/ Chinese stir fries/ salads.

4. Jardinière Batons of 3 mm*3 mm*18 mm. Used for sautéed preparations .

5. Ma c edoine Large dices of 5 mm*5 mm*5 mm. Used for salads/ sautéed preparation.

6. Small dices of 2 mm*2 mm*2 mm. Used for garnishes/ stuffing. Brunoise

7. Slicing Cutting roundels from round vegetables. Used for salads/ roasts/ grills/ bake.

8. Chiffonade Shredded leafy vegetables. Used foe sautéed/ stuffing/ garnishes.

9. Paysanne Geometrical shapes of 1 mm thickness. Used for sautéed preparations/ garnishes.

10. Wedges Round vegetable cut equally lengthwise. Stews/ fried/ grills/ roasts/ boil/ poached/ braised.

11. Chopping the vegetables very fine. Used as herbs/ stuffing/ garnishes. Chopping/ Mincing