Vegetable Cuts 1-2 interactive lessons - with teacher notes and resources Appropriate for any age group or subject class - i.e. Junior Technology, Senior Hospitality
Brunoise This is a very small diced cube, sized between 1-3 mm square. Often used as a garnish for consommé. Typical vegetables used are carrot, onion, turnip and celery.
Macédoine This is a diced cube 5 mm square. Root vegetables are suited to this cut, e.g. carrot, turnip, swede.
Jardinière A short thin baton or stick, about 2.5 cm long and approximately 3 mm wide and 3 mm thick. Size may be varied depending on end use.
Paysanne Various thin shapes such as squares, triangles, circles or half rounds. In order to cut economically, the shape of the vegetable will decide which shape to choose. All are cut thinly, about 1-2 mm thick.
Julienne Long thin match-stick shaped pieces about 4 cm in length. Vegetables cut julienne are mostly used as garnish.
Mirepoix A mixture of roughly chopped vegetables which are used as the flavour base for sauces or other dishes. Usually includes onion, celery and carrot.
Chiffonade Finely sliced or shredded green leafy vegetables, usually lettuce or spinach, used as a base, garnish or in soups.
Student Activity: Students are to divide a sheet of paper into 6 squares and label them with the following headings as shown. 1.Brunoise 2.Macédoine 3.Jardinière 4.Paysanne 5.Julienne 6.Mirepoix
Student Instructions Equipment Needed: vegetable chopping board, sharp knife, worksheet, vegetables cuts ruler & vegetables: a users guide. 1.Prepare for a practical lesson - i.e. wash hands and sanitise tables, set up chopping board area. 2.Using your notes to help you, practice each one of the vegetable cuts named on your worksheet. 3.Place each one in the correct labeled square on the paper. 4. Put you name on it and take a photo of your finished work.
Reflective Thinking 1.Are your vegetables cut to the correct size and shape? 2. How can you develop your vegetable cuts? 3. Can you suggest a dish each vegetable cut could be used for?