VEGETABLE CUTS Different vegetable cuts suit particular dishes.
Traditional cuts based on classical French cookery.
Brunoise Macédoine Jardinière
This is a very small diced cube, sized This is diced cube 5 mm square. Root A short thin baton or stick, about 2.5 cm
between 1-3 mm square. Often used as a vegetables are suited to this cut, e.g. carrot, long and approximately 3 mm wide and
garnish for consommé. Typical vegetables turnip, swede. 3 mm thick. Size may be varied depending
used are carrot, onion, turnip and celery. on end use.
Baton Paysanne Julienne
Sticks of vegetables approximately 5 cm Various thin shapes such as squares, Long thin match-stick shaped pieces about
long, 5 mm wide and 5 mm thick. Used as triangles, circles or half rounds. In order to 4 cm in length. Vegetables cut julienne are
an accompaniment. cut economically, the shape of the vegetable mostly used as garnish.
will decide which shape to choose. All are
cut thinly, about 1-2 mm thick.
Images courtesy of vegetables.co.nz
Matignon
Chiffonade Mirepoix Roughly cut vegetables cooked in butter,
Finely sliced or shredded green leafy A mixture of roughly chopped vegetables with ham, thyme and bay leaf, finished by
vegetables, usually lettuce or spinach. which are used as the flavour base for deglazing the pan with a little Madeira or
Mostly used as a base for serving food or sauces or other dishes. Usually includes wine. Usually includes onion, celery and
as a garnish. onion, celery and carrot. carrot. Used to add flavour, especially when
braising large pieces of meat.
vegetable storage Bulbs Flowers
• Store garlic and onions in a dry, dark, • Wrap in plastic, refrigerate.
ventilated cool store and away from Fruits
other foods that may absorb their • Refrigerate most soft fruit.
Most vegetables benefit from storage in
flavours. • Store whole hard skinned squash in a
a refrigerator (1-4°C) or cool store
• Seal leeks and spring onions in plastic dry, cool store, away from light.
(7-14°C). Store vegetables separately
and refrigerate. Store cut portions after removing
from raw meat.
Leaves seeds, wrapped in plastic and
Specifically: • Best sealed in plastic and refrigerated. refrigerated.
Roots Stems • For better flavour, store tomatoes at
• Best refrigerated. • Refrigerate. room temperature (18-20ºC).
Tubers • Best if stem ends are kept wet Seeds / legumes
• Best kept in a dry and ventilated cool (especially asparagus), otherwise • Wrap in plastic, refrigerate.
store, away from light. wrapped in plastic.
For more information and recipes visit
