Types of Vegetable Cuts

1. Jullienes: Vegetables cut into matchstick shape.
   Approx. 1/8 x 1/8 x 1-2” or 0.3 x 0.3 x 2.5-5 cms.
   This cut is generally used for garnishing.
    

2. Jardiniere: Vegetables cut into batons.
    

3. Mignonette: Vegetables cut into coin shaped slices.
    

4. Dice: Vegetables cut into 1cm cube.
    

5. Macedoine: Vegetables cut into fine dices of 0.7 cm.
    

6. Paysanne: Vegetables cut into squares of 0.5 x 0.5 x 0.25”. Vegetables cut into triangles and roundels are also considered as paysanne.
    

7. Lozenge: Vegetables cut into rhombus shape.
    

8. Shreds: Leafy vegetables cut into thin, narrow strips.
    

9. Pont neuf: French word or a cut of Potato which is ½ x ½ x 3” in size. Also known as steak fries.
    

10. Chiffonade: shreds of lettuce.
     

11. Brunnoise: Vegetables cut into very fine dices of 1/8” or 3 mm.
     

12. Potato dices: Parmentiere – ½”
    Delmonico – 3/8” or 1 cm
    Bretonne – 1”
     

13. Mirepoix: Mixture o coarsely chopped onions, carrots and celery. It is used as flavouring for stocks. This mixture contains 50% onions, 25% carrots and 25% celery.
     

14. Concasse: Blanched and chopped tomatoes.