Cuts of vegetables

7 Pins
 2y
a pile of cut up carrots sitting on top of a white table
Parmentier(Medium dice) cuts
Parmentier is a medium dice cut, it can be made in the same way as the Large Dice (Carré), except with smaller measurements, and as macedoine(Small dice) except with larger measurements.
Macedoine (Small dice) cut
Macedoine (Small dice) cut
Macedoine is a French cooking term used to describe the process of dicing food items into 1/4 inch cubes, used for vegetables or fruits or for both, served as cold or hot, raw or cooked.
Julienne/ allumette(Match stick cuts) Foods, Cooking, French, Remoulade, Food Items, Food And Beverage, Food, Meat
Julienne/ allumette(Match stick cuts)
ulienne or allumette is a French culinary knife cut in which food items are cut into long thin strips. "Julienne" is a French cooking term for thin strips of vegetables or meat or fruit, it is very similar to matchsticks.
a pile of green grass sitting on top of a wooden cutting board
Chiffonade(Shredding) cut
Chiffonade means little ribbons in French, which refers to the little ribbons formed from finely cutting the leaves in this technique. Chiffonade is a French culinary knife cutting technique used to finely cut herbs or leafy green vegetables, including spinach, sorrel, or Swiss chard, or a flat-leaved herb like basil. Vegetables are cut into long, thin strips.
a pile of green grass sitting on top of a wooden cutting board
Chiffonade(Shredding) cut
Chiffonade means little ribbons in French, which refers to the little ribbons formed from finely cutting the leaves in this technique. Chiffonade is a French culinary knife cutting technique used to finely cut herbs or leafy green vegetables, including spinach, sorrel, or Swiss chard, or a flat-leaved herb like basil. Vegetables are cut into long, thin strips.
Brunoise (Fine Dice) cut Dicing, Die Cutting, Meant To Be
Brunoise (Fine Dice) cut
Brunoise is a French cooking term meaning cutting vegetables into small cubes of precise and uniform measurement. Brunoise is a culinary knife cut in which food items are first julienned and then turned a quarter turn and then diced. producing cubes of about 3 millimeters (1⁄8 in) or less on each side
basic cuts of vegetables Turnip, Leeks, Variety Of Fruits, Root Vegetables, Green Veggies, Salad Ingredients
Basic cuts of vegetables
basic cuts of vegetable such as Brunoise (Fine Dice), Chiffonade(Shredding), Julienne/ allumette(Match stick cuts), Macedoine(Small dice), Parmentier(Medium dice)