slide 1 Prepare fruit and vegetable cuts NZQA UNIT STANDARD V3 COOKERY

slide 2 Julienne (Strips) 1. cut vegetables into 40mm lengths 2. cut lengths into 2mm strips 3. cut the slices into thin strips 2mm 2mm 40mm 2mm (2mm x 2mm x 40mm)

slide 3 Brunoise (Small dice) 1. cut the vegetables into convenient sized lengths 2. cut the lengths into 2mm slices 3. cut the slices into 2mm strips 4. cut the strips into 2mm dice (2mm x 2mm x 2mm)

slide 4 Macedoine (Dice) 1. cut the vegetables into convenient lengths 2. cut the lengths into 5mmslices 3. cut the slices into 5mmstrips 4. cut the strips into 5mm dice (20mm x 3mm x 3mm)

slide 5 Jardinière (Batons) 1. cut the vegetables into 25mm lengths 2. cut the lengths into 5mm slices 3. cut the slices into batons (3mm x 3mm x 25mm)

slide 6 1cm sided triangles 1cm sided squares 1cm diameter rounds 1cm diameter rough-rounds Paysanne There are four accepted methods of cutting paysanne. In order to cut economically, the shape of the vegetable should decide which method to choose. All are thinly cut.