Practical Skills for the Hospitality Industry Cuts of Vegetables - Practical Skills for the Hospitality Industry Ensure cook’s knife is sharp Organise equipment and work area Square off vegetable first to flatten sides Practice, practice, practice! Culinary Terms Jardinière Batons cut 3mm x 3mm x 18mm Uses: Often served as a side vegetable or in stir fry recipes Macedoine Small diced cubes 5mm x 5mm x 5mm Remember to cut as a baton and then dice into a cube Uses: Soups and stews Julienne Batons cut 1mm x 1mm x 20mm Uses: Garnishes and salads Brunoise Very small diced cube 1mm x 1mm x 1mm for garnishes or 2mm x 2mm x 2mm for soup Remember cut as a baton and then dice into a cube Uses: Garnishes and plate garnish Paysanne Finely sliced 1cm sided triangles, squares or rounds Uses: Traditionally minestrone soup