Basic cutting vegetable

BASIC CUTTING VEGETABLE

Hello chef friends, So guys, on this occasion, on August 22, 2022, I will discuss various kinds of vegetable pieces that are commonly used for the food processing industry. These various forms of vegetable pieces can be used for various dishes, such as appetizers, soups and main courses.

1. Fine Julienne: Fine julienne cuts are cuts of vegetables with a size of 2 x 2 x 25 to 50 millimetres.

2. Julienne: A julienne cut is a cut in vegetables measuring 4 x 4 x 25 to 50 millimetres. Cut julienne has another name "match cut", this cut is usually used for garnishes or vegetables prepared for stir fry vegetables. Vegetables that are usually cut julienne are carrots, zucchini, bell peppers.

3. Batonnet: Batonnet cuts are cuts in vegetables with a size of 6 x 6 x 50 to 60 milli meters.

4. Brunoise: Cuts on vegetables with a size of 4 x 4 x 4 milli meters.

5. Small Dice: Is a cut in vegetables with a size of 6 x 6 x 6 millimeters.

6. Medium Dice: Cut vegetables with a size of 12 x 12 x 12 millimeters.

7. Large Dice/macedoine: Cut the vegetables with a size of 20 x 20 x 20 millimeters. This cut is usually used for soup or mirpoix in making stock. This slice can also be used on fruits for fruit salads.

8. Paysanne: Cuts on vegetables measuring 12 x 12 x 4 millimeters.

9. Lozenge: Can also be called a diamond shape, cut vegetables with a size of 12 x 12 x 4 millimeters.

10. Tourne: Cut vegetables with a length of 50 millimeters with 7 sides.

11. Chiffonade: Chiffonade is a cut for vegetables in the form of leaves or herbs. On vegetables, chiffonade can be done with lettuce, spinach or cabbage. For herbs, apply fresh basil, mint leaf or keffir lime. Chiffonade can be thin or thick depending on what the cook wants and what the dish is for.

12. Slicing: Slicing is cutting the vegetables into thin slices. Not only for vegetables, can be applied when cutting meat, poultry which will be processed into various dishes.

13. Chopped: Start by cutting the vegetables with julienne pieces, then the vegetables that have become julienne pieces, cut into dice pieces. After becoming a dice, the vegetables are chopped.

thanks for reading