PRECISION CUTS

Question 1

JULIEENE

Answer 1

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

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

Question 2

BRUNOISE

Answer 2

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

Question 3

JARDINIERE

Answer 3

● 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

Question 4

PAYSANNE

Answer 4

● 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

Question 5

MACEDOINE

Answer 5

● 8mm dice

● Common food = fruit salads eg apples

Question 6

CHIFFONADE

Answer 6

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

(generally used for sandwiches)

Question 7

MIREPOIX

Answer 7

● 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

Question 8

CONCASE

Answer 8

● Tomato concasse

● Suitable for bruschetta