Types of Cutting

  • The Julienne Cut: Means to cut into small, thin pieces. This helps cook a vegetable rapidly and evenly. If used fresh, this cut allows the food to be a garnish or an ingredient. This method is often used with celery, parsnips, carrots, celery, potatoes, peppers, etc.
    • Cut is 1/8″ x 1/8″ x 2″ lengths (2mm X 2mm X 4cm)

  • Squared-Off Carrot Segments

  • The Brunoise or Fine Dice: Is often used in sauces, soups, salpicons, aromatic garnish, or consomme’. Often this cut is used with carrots, celery, leeks, onion, potatoes, tomato and turnips which can be saute’ in a fat (oil).
    • Cut is 1/8″ x 1/8″ cubes (2mm X 2mm X 2mm)

  • The Batonnet Cut (The Small Dice)
    • Cut is 1/4 ” x 1/4″ diced

  • The Medium Dice (same as Batonnet but larger)
    • Cut is 1/2″ x 1/2″ diced
  • A Large Dice Cut (same as Medium & Batonnet but larger)
    • Cut is 3/4″ x 3/4″ diced
  • A Paysanne Cut

  • The Chiffonade Method
    For herbs – gather in a stack, gentle roll then thinly slice
    For lettuce – gather in a stack and thinly slice

 

Definitions:
Salpicons: A mixture of ingredients which are finely chopped and bound in a thick sauce that is used as a filling or stuffing.

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