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0 Types of Vegetables cuttings
Name of Cutting Description Picture
Large Dice The broad dice is a 3/4
inch / 3/4 inch culinary knife slice. With vegetables such as potatoes and sometimes fruits such as watermelon, this square cut is most widely used. Botannet Essentially, the batonnet (pronounced bah-tow- NAY) produces a triangular stick measuring 1/2 inch, 1/2 inch, 2 1/2 to 3 inches. Such as raddish, carrot, cucumber. Match Stick Cutting Julienne is a technique of cutting where food is cut like strips into long thin' matchstick.' This cutting style is usually used as a garnish on stir fries or on vegetables. Carrots, zuchinni (zucchini), capsicum.
1 Brunoise Brunoise is a cutting technique where a fine dice is cut into a fruit or vegetable. Carrots, onions and turnips are common items to be brunoised. Mince The thinness is less reliable than a fine brunoise, as it is meant to be finely cut. Most often, we use thin garlic or other aromatics when we want the taste to be more widely distributed throughout the dish. Chiffonade This cut, particularly basil, is mainly used for vegetable leaves and fresh herbs. The leaves are stacked, rolled, and then perpendicularly sliced to produce thin stripes. Slicing Slicing is a technique where you cut food into thin slices that are relatively wide compared to the depth of the slice. Such as cucumber.
2 Roll Cutting This is a common technique for cutting long fruits and vegetables like zucchini and carrots. Using this technique, you can make more attractive pieces while exposing more of the surface of the food.
