Fruit & Vegetable Cuts

In this unit you will learn how to prepare fruit and vegetable cuts correctly. We will look at the different types of cuts which you will be required to demonstrate. These cuts include:

Chiffonade

To Shred.

Jardiniere

To cut batons.

25mm lengths

5mm slices

Julienne

To cut strips.

40mm legnth

2mm width

Macedoine

A large dice.

5mm x 5mm x 5mm

Paysanne

Decide depending on natural shape of vegetable of fruit.

4 cuts accepted:

1cm trianges

1cm squares

1cm circles

1cm rough rounds

Brunoise

A small dice.

2mm x 2mm x 2mm

Slice

To cut flat and thin, straight through a vegetable.

Mrs Thomas

Food Technology & Hospitality Classes

Fruit & Vegetable Cuts

Chiffonade

To Shred.

Jardiniere

To cut batons.

25mm lengths

5mm slices

Julienne

To cut strips.

40mm legnth

2mm width

Macedoine

A large dice.

5mm x 5mm x 5mm

Paysanne

Decide depending on natural shape of vegetable of fruit.

4 cuts accepted:

1cm trianges

1cm squares

1cm circles

1cm rough rounds

Brunoise

A small dice.

2mm x 2mm x 2mm

Slice

To cut flat and thin, straight through a vegetable.

Fruit & Vegetable Cuts

Chiffonade

To Shred.

Jardiniere

To cut batons.

25mm lengths

5mm slices

Julienne

To cut strips.

40mm legnth

2mm width

Macedoine

A large dice.

5mm x 5mm x 5mm

​

Paysanne

​

Decide depending on natural shape of vegetable of fruit.

​

4 cuts accepted:

1cm trianges

1cm squares

1cm circles

1cm rough rounds

Brunoise

A small dice.

2mm x 2mm x 2mm

​

Slice

To cut flat and thin, straight through a vegetable.

​