1. 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