PRECISION CUTS Flashcards
USE FOOD PREP AND EQUIPMENT - UNIT 4
JULIEENE
Julienned vegetables are cut into long, thin, match-like sticks,
● 3mm x 3mm x 40mm.
● Mostly used as a garnish
● Common food = carrot
BRUNOISE
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
JARDINIERE
● 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
PAYSANNE
● 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
MACEDOINE
● 8mm dice
● Common food = fruit salads eg apples
CHIFFONADE
● Very finely shredded vegetables, common foods = cabbage/ lettuce
(generally used for sandwiches)
MIREPOIX
● 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
CONCASE
● Tomato concasse
● Suitable for bruschetta