Knife Skills-Cuts of Vegetables

Knives

Bruniose1/8 x 1/8 x 1/8 This is a very small diced cube, sized between 1-3 mm square. It is often used as a garnish for consomme. Typical vegetables used are carrot, onion, turnip and celery

CHIFFONADE – Leafy slice Finely shredded green leafy vegetables, usually lettuce or spinach, which is used as a base, garnish or in soups.

Julienne 1/8 x 1/8 x Long thin match-stick shaped pieces about 4cm in length.

Mirepoix ½ inch average A mixture of roughly chopped vegetables which are used as the base of sauces or to enhance the flavor of meat, fish and shellfish dishes. Normally onion, celery and carrot are used and these are slowly cooked in butter until they are very tender. Thyme and bay are often added.

Tourne 7 sided oval 7 sided, usually 1 to 2 ½ inches long. Generally used for side dishes of vegetables and garnish

Batonnet ¼ x ¼ x 2 1/2 –3 Frite ½ x ½ x 2 ½ - 3

Parisienne Paris style 1 inch sphere

Vichy Thin slice of carrot on the bias