Cuts of vegetables

A group of internationally accepted cuts of vegetables are termed as “Classical Cuts”.
The most common among them are julienne, chiffonade, baton, brunoise , dice ( small, medium, and large),
slice, chop and mince, and shred

1. CUTS OF VEGETABLES 1 Chef Jeetendra Kale.Assistant Professor IOHM , Indore

2. Vegetables are cut in various sizes and shapes for various cooking purposes, Creating different textures, tastes, and mouth feel. Different cuts cook differently and create a different flavor. For example, shredded cabbage will taste different from diced cabbage in a salad and boiled mashed potato will taste different from boiled chateau potato. 2 Chef Jeetendra Kale.Assistant Professor IOHM , Indore

3. Before understanding the cuts of vegetables, a Chef must know the following things . Know one’s vegetables The shape, size, and the texture, etc. are different for different vegetables, so the ways of cutting and processing will also be different . Know your equipment Equipment are very essential in the processing of vegetables. Knives, peelers, shavers are required to be in prime condition, to obtain neater cuts and prevent wastages and injuries. 3 Chef Jeetendra Kale.Assistant Professor IOHM , Indore

4. Know the purpose Vegetable cut for one purpose may not be suitable for another. Using shredded vegetables or not will depend on the final dish. Know the effect of heat Heat needs to be controlled during the cooking process depending upon the cuts of the vegetables. 4 Chef Jeetendra Kale.Assistant Professor IOHM , Indore

5. A group of internationally accepted cuts of vegetables are termed as “Classical Cuts”. The most common among them are julienne, chiffonade , baton, brunoise , dice ( small, medium, and large), slice , chop and mince, and shred . 5 Chef Jeetendra Kale.Assistant Professor IOHM , Indore

6. JARDINIERE A short thin baton or stick, about 2.5 cm long and approximately 3 mm wide and 3 mm thick. Size may be varied depending on end use. 6 Chef Jeetendra Kale.Assistant Professor IOHM , Indore

7. JULIENNE Long thin match-stick shaped pieces about 4 cm in length. Vegetables cut julienne are mostly used as garnish. Thin Strip of 1mm by 1mm 7 Chef Jeetendra Kale.Assistant Professor IOHM , Indore

8. BRUNOISE This is a very small diced cube, sized between 1-3 mm square . Often used as a garnish for consommé. Typical vegetables used are carrot, onion, turnip and celery. 8 Chef Jeetendra Kale.Assistant Professor IOHM , Indore

9. MACEDOINE This is diced cube 5 mm square. Root vegetables are suited to this cut, e.g. carrot, turnip, Swede. 9 Chef Jeetendra Kale.Assistant Professor IOHM , Indore

10. CHIFFONADE Finely sliced or shredded green leafy vegetables, usually lettuce or spinach. Mostly used as a base for serving food or as a garnish . Chef Jeetendra Kale.Assistant Professor IOHM , Indore 10

11. MIREPOIX A mixture of roughly chopped vegetables which are used as the flavor base for sauces or other dishes. Usually includes onion, celery and carrot. Chef Jeetendra Kale.Assistant Professor IOHM , Indore 11

12. TOURN / CHATEAU Turning of Vegetables or Potatoes into barrel shapes, Sautéed ,Boiled Poached ,Roasted, Baked . Used in Garnishes and stir fries . Chef Jeetendra Kale.Assistant Professor IOHM , Indore 12

13. SLICING Cut food into flat thin pieces Slice vegetables on the diagonal at ½ inch intervals with knife held at a 45 degree angle during slicing. Chef Jeetendra Kale.Assistant Professor IOHM , Indore 13

14. WEDGES Round vegetables cut equally lengthwise Chef Jeetendra Kale.Assistant Professor IOHM , Indore 14

15. LOZENG The lozenge cut is often used when slicing fruits or vegetables for decorative purpose. It is similar to the diagonal slice, except you'll need to start by performing a baton or batonnet chop first. Next, turn your sticks at a 45-degree angle and slice . Chef Jeetendra Kale.Assistant Professor IOHM , Indore 15

16. MINCING Mincing is a food preparation technique in which food ingredients are finely divided into uniform pieces. Minced food is in smaller pieces than diced or chopped foods. Chef Jeetendra Kale.Assistant Professor IOHM , Indore 16

17. CHOPPING Evenly cut Vegetables smaller than Brunoise Chef Jeetendra Kale.Assistant Professor IOHM , Indore 17

18. ONION RING / Chef Jeetendra Kale.Assistant Professor IOHM , Indore 18

19. Student Activity Students are to divide a sheet of paper into 6 squares and label them with the following headings as shown. Brunoise Mac é doine Jardini è re Paysanne Julienne Mirepoix Chef Jeetendra Kale.Assistant Professor IOHM , Indore 19

20. THANK YOU Chef Jeetendra Kale.Assistant Professor IOHM , Indore 20