Vegetable Cutting Method

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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.

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

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

Brunoise, Dice, Macedoine, Cube

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• Paysanne: 1 mm X 1 cm X 1 cm

Paysanne

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• Sliced: For onion, carrot, zucchini, etc

Sliced

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• Chiffonade: Thin sliced of herbs

Chiffonade

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• Shredded: Sliced of leave vegetables

Shredded

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• French Cut: For green bean, etc.

French Cut

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• Lozenge/ Diamond

Lozenge/ Diamond

Read: Types of Hors d’oeuvres





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• Chopped and Minced

Chopped & Minced

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• Matignon/ Roughly Cut

Matignon

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Section/ Wedges

Section/ Wedges

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• Turning/ Turned/ Tournée

Turning/ Turned/ Tournée

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• Fluting

Fluting

Read: 4 Types of Hors d’oeuvres

• Goufrette

Goufrette

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Parisienne

Parisienne

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