Knife Skills-Cuts of Vegetables

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Knife Skills-Cuts of Vegetables
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Knives
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Bruniose 1/8 x 1/8 x 1/8

• This is a very small diced cube, sized between
  1-3 mm square. It is often used as a garnish for
  consomme. Typical vegetables used are carrot,
  onion, turnip and celery

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CHIFFONADE Leafy slice

• Finely shredded green leafy vegetables, usually
  lettuce or spinach, which is used as a base,
  garnish or in soups.

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Julienne 1/8 x 1/8 x 1.5-2

• Long thin match-stick shaped pieces about 4cm in
  length.

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Mirepoix ½ inch average

• A mixture of roughly chopped vegetables which are
  used as the base of sauces or to enhance the
  flavor of meat, fish and shellfish dishes.
  Normally onion, celery and carrot are used and
  these are slowly cooked in butter until they are
  very tender. Thyme and bay are often added.

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Tourne 7 sided oval

• 7 sided, usually 1 to 2 ½ inches long. Generally
  used for side dishes of vegetables and garnish

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Batonnet ¼ x ¼ x 2 1/2 3Frite ½ x ½ x 2 ½ - 3
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Parisienne

• Paris style
• 1 inch sphere

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Vichy

• Thin slice of carrot on the bias