CLASSIC VEGETABLE CUTS (SAINIK'S STORY)

The Vegetables are Cut in various sizes and shapes for various cooking purposes,creating different textures,tastes and mouthfeel.For Example,Shredded cabbage will tastes different from diced cabbage in a salad and boiled mashed potato will taste different from boiled chateau potato.

Before understanding the cuts of vegetables ,a cook must know the Flowing Things.

A.    Know One's Vegetables

B.    Know Your Equipment

C.    Know the purpose 

D.    Know The Effect of Heat

  

               

NAME OF THE CUT	DESCRIPTION	PURPOSE	PHOTOGHAPH
JULIENNE   JARDINIERE MACEDOINE BRUNOISE CHIFFONADE	Thin Strips of  1mm*1mm*25mm Batons of 3mm*3mm*18mm Large Dices 5mm*5mm*5mm Small Dices 2mm*2mm*2mm Shredded Leafy Vegetables	Garnishes/Chinese Stir-Fries/Salad Sauteed Preparation Salads/Sauteed Preparation Garnishes/Stuffings Sauteed Preparation/Garnishes

OTHERS SOME CUTS OF VEGETABLES AND THEIR PICTURES

1. MIREPOIX Roughly cut of Vegetables,sometimes with skin.It's use stocks/Soups/Flavouring 

2.PAYSANNE Geometrical Shapesbof 1 mm thickness.Uses Sauteed Preparation and Garnish

3.CHOPPING

4.FLUTING

                                                                    5.LOZENGE

                                        

                                                                   6.MATIGNON

                                                               

                                                                    7.MINCING

                                                               8.PARING

                                                                         9.PARISIENNE

                                                               10.SEGMENT

                                                                 11.SLICING

                                                          12.TOURNE/CHATEAU

                                                               13.WEDGES

CHEF'S TIPSCUTTING VEGETABLES IN SMALL PIECES REDUCES COOKING TIME BUT INCREASES LEACHING OF FLOVOURS BECAUSE OF MORE EXPOSED SURFACE AREA.