The document defines various cuts that can be used for vegetables, including batons, brunoise, chips/fries/crisps, chunks, cubes, dice, grated, julienne, mashed, matchsticks, paysanne, purée, shredded, slices, and sulfrino balls. These cuts range in size from very fine dice and matchsticks to larger chunks, and can be used before or after cooking, with some like crisps and chips usually deep fried until crispy.
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The document defines various cuts that can be used for vegetables, including batons, brunoise, chips/fries/crisps, chunks, cubes, dice, grated, julienne, mashed, matchsticks, paysanne, purée, shredded, slices, and sulfrino balls. These cuts range in size from very fine dice and matchsticks to larger chunks, and can be used before or after cooking, with some like crisps and chips usually deep fried until crispy.
The document defines various cuts that can be used for vegetables, including batons, brunoise, chips/fries/crisps, chunks, cubes, dice, grated, julienne, mashed, matchsticks, paysanne, purée, shredded, slices, and sulfrino balls. These cuts range in size from very fine dice and matchsticks to larger chunks, and can be used before or after cooking, with some like crisps and chips usually deep fried until crispy.
Copyright:
Attribution Non-Commercial (BY-NC)
Available Formats
Download as DOCX, PDF, TXT or read online from Scribd
The document defines various cuts that can be used for vegetables, including batons, brunoise, chips/fries/crisps, chunks, cubes, dice, grated, julienne, mashed, matchsticks, paysanne, purée, shredded, slices, and sulfrino balls. These cuts range in size from very fine dice and matchsticks to larger chunks, and can be used before or after cooking, with some like crisps and chips usually deep fried until crispy.
Copyright:
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Vegetable Cuts
Batons "Sticks" of vegetables around 12mm/ -inch thick and up to 7.5cm/3-inches long. Usually cut before cooking.
Brunoise A very fine dice up to 2mm//12th inch square. Usually cut before cooking. Often used as a garnish.
Chips/FrenchFries/Crisps Chips and Fries are "sticks" of vegetables between 5cm/2inches and 10cm/4-inches long and up to 2.5cm/1-inch thick. Crisps are very thin slices no thicker than 6mm/inch. Both are cut before cooking and are usually deep fried until crispy. Chunks A piece of cut vegetable larger than 3.75cm/1-inches. Usually cut before cooking.
Cubes Pieces of vegetables from 12mm/ -inch to 36mm/1inches square. Can be cut before or after cooking.
Dice Pieces of vegetables between 6mm/-inch and 12mm/ -inch square. Can be cut before or after cooking.
Grated Thin pieces of vegetables created using a grater. They can be any length depending on the vegetable used but are always wafer thin.
Julienne Strips of vegetables usually 3mm/ - inch square up to 5cm/ 2 inches long standard. Often a mandoline is used for accuracy. Often used as a garnish.
Mashed Vegetables which have already been cooked until soft then further broken down with a fork or masher.
Matchsticks Thin "sticks" of vegetables no thicker than 6mm/-inch square and 5cm/2-inches long
Paysanne Very thin slices of vegetables no larger than 6mm/-inch square. Most often used as a garnish
Pure Vegetables which have usually already been cooked until soft then mashed, then made smooth by rigorous beating or passing through a sieve. With some vegetables a food processor can be used. Shred Vegetables cut into thin strips generally no wider than 6mm/-inch. Usually done before cooking.
Slices Vegetables cut into similar size flat pieces. Can be lengthways or widthways, from 6mm/-inch to 2.5cm/1inch thick.
SulfrinoBalls Sulfrino vegetable balls are made with a very small melon scoop, sometimes called a Parisienne scoop, up to 12mm/-inch in diameter. Most usually used for garnishes.
