What is the explanation of vegcuts?

Answer 1

The following are the traditional cuts used in the hospitality trade:

Brunoise:- This is a very small diced cube, sized between 1-3mm square. It is often used as a garnish for consommé. Typical vegetables used are carrot, onion, turnip and celery.

Chiffonade:- Finely sliced or shredded green leafy vegetables, usually lettuce or spinach, used as a base, garnish or in soups.

Jardinere:- A long thin baton, about 2cm long and approximately 3mm wide and 3mm thick. They can be slightly larger depending on their use.

Julienne:- Long thin matchstick shaped pieces

about 4cm in length.

Macedoine:- This is a diced cube, 0.5cm (5mm) square, which is larger than the brunoise

cut. Typical vegetables used are carrot, onion, turnip, beans and celery.

Matignon:- Roughly cut vegetables cooked in butter with ham, thyme and bayleaf, finished by deglazing the pan with a little Maderia.

Mirepoix:- A mixture of roughly-chopped vegetables used as a base for sauces or to enhance

the flavour of meat, fish and shellfish dishes. Normally onion, celery and carrot

are used and these are slowly cooked in butter until they are very tender. Thyme

and bay are often added.

Paysanne:- This cut may be squares, triangles, circles or half-rounds. In order to cut

economically, the shape of the vegetable will decide which shape to choose. All

are cut thinly, about 1-2mm thick.