PRECISION CUTS Flashcards

USE FOOD PREP AND EQUIPMENT - UNIT 4

1
Q

JULIEENE

A

Julienned vegetables are cut into long, thin, match-like sticks,

● 3mm x 3mm x 40mm.
● Mostly used as a garnish
● Common food = carrot

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2
Q

BRUNOISE

A

Very fine 3mm dice used to garnish

● Begin by cutting into julienne, then place the strips together and cut into
3mm cubes
● Common food = onion

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3
Q

JARDINIERE

A

● Vegetable batons 4mm x 4mm x 20mm
● Commonly used as a garnish
● Follow same as julienne but instead cut 20mm lengths and then 4mm
slices and 4mm strips

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4
Q

PAYSANNE

A

● Thin 5mm slices of vegetables, cut into 15mm shapes of squares,triangles or rounds and used to garnish for soups
● Common foods = carrot, turnip, leek, potato and celery

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5
Q

MACEDOINE

A

● 8mm dice

● Common food = fruit salads eg apples

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6
Q

CHIFFONADE

A

● Very finely shredded vegetables, common foods = cabbage/ lettuce

(generally used for sandwiches)

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7
Q

MIREPOIX

A

● Rough cutting = The coarse cutting of foods that are generally used to impart flavour only and not for service e.g. stuffing, stock.
● Mixture of equal quantities of roughly cut carrots, celery and onions
● Used to flavour stocks and sauces or as a bed for roast meats

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8
Q

CONCASE

A

● Tomato concasse

● Suitable for bruschetta

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