Cutting Method: Vegetable Cutting
What is Cutting Method?
- Cutting methods are methods or cutting techniques based on the types of food cutting known in the culinary world.
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| Vegetable Cutting |
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Cutting Method
- The chef must know the types of cutting vegetables, meat, poultry, and others.
- By knowing the cutting method can make simplifying operations in making menus, create a recipe, implement recipe, give work orders to the staff and do the job faster
Types of Vegetable Cutting
- Fine Julienne: The Thinness julienne
- Jullienne: 1 mm x 1 mm x 5 cm
- Matchstick/ Allumette: 3 mm x 3 mm x 5 cm
- Batonett: 6 mm x 6 mm x 5 cm
- Jardinierre: 1 cm x 1 cm x 5 cm
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| Julienne, Matchstick. Batonette, jardinierre |
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- Brunoise: 1 mm x 1 mm x 1 mm
- Fine dice: 2 mm x 2 mm x 2 mm
- Small dice: 4 mm x 4 mm x 4 mm
- Dice: 6 mm x 6 mm x 6 mm
- Macedoine: 1 cm x 1 cm x 1 cm
- Medium dice: 1.25 mm x 1.25 mm x 1.25 mm
- Cube/ Large dice: 2 cm x 2 cm x 2 cm
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| Brunoise, Dice, Macedoine, Cube |
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- Paysanne: 1 mm X 1 cm X 1 cm
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| Paysanne |
- Sliced: For onion, carrot, zucchini, etc
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| Sliced |
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- Shredded: Sliced of leave vegetables
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| Shredded |
Read: National Soup
- French Cut: For green bean, etc.
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| French Cut |
- Lozenge/ Diamond
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| Lozenge/ Diamond |
Read: Types of Hors d’oeuvres
44
- Chopped and Minced
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| Chopped & Minced |
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- Matignon/ Roughly Cut
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| Matignon |
Read: Soup Classification
Section/ Wedges
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| Section/ Wedges |
- Turning/ Turned/ Tournée
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| Turning/ Turned/ Tournée |
- Fluting
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| Fluting |
- Goufrette
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| Goufrette |
Parisienne
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| Parisienne |
Next: Fish Cutting,
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Culinary Training Program,
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PDF Presentation,
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