VEGETABLES TYPE ITEM LIST DESCRIPTION
ROUGH CHOPPED
ONION A rough chop is the most basic
CELERY vegetable cut. It produces pieces that
POTATO are “roughly” the size of a large dice
CARROT (3/4 to 1 inch) without the precision. If
a recipe does not specify how a
vegetable is to be cut. Onions, bell
peppers, and squash are vegetables
commonly rough chopped, especially
when preparing kabobs and stir fries.
BRUNOISE
CARROT The brunoise is essentially a julienne
cut cubed. It produces pieces
measuring 1/8 or 1/16 inch
depending on the size of the julienne.
JULIENNE
CARROT Often referred to as the “matchstick
RADISH cut”, a julienne is used in recipes like
coleslaw, spring rolls, and wraps
when vegetables need to be thin and
elongated. A julienne cut produces
pieces measuring about 1/8 inch x
1/8 inch x 2 inches. A fine julienne
cut produces pieces measuring 1/16
inch x 1/16 inch x 2 inches.
MINCED
GARLIC A large dice produces pieces
ONION measuring about 3/4 inch.
A medium dice produces pieces
measuring about 1/2 inch.
PHOTO A small dice produces pieces
measuring about 1/4 inch.
Most recipes that call for vegetables
usually ask for them to be diced;
potatoes, tomatoes, onions, and bell
peppers are among the most
common.
DICED
ONION A mince is essentially a very fine
CARROT chop that when performed on a
vegetable (e.g., garlic) will resemble
a coarse paste. Minced vegetables
dissolve quickly and are perfect for
PHOTO
cooking broths and sauces.
CHIFFONADE
LIME LEAF A chiffonade is most often used to
KAFIR LEAF slice leafy green vegetables or herbs
CURRY LEAF that are to be stirred into a recipe or
used as a garnish. To properly
execute a chiffonade, neatly stack
PHOTO
leaves that are roughly the same size
roll the stack from stem to tip. Slice
the roll lengthwise several times to
create beautiful ribbons.
SLICED
TOMATO Slicing a vegetable typically results in
GHERKIN flat, round vegetable discs. This
ONION makes layering and stacking
LEMON vegetables on top of each other
BEET ROOT easier, like when making pizza or
PHOTO
BLACK MUSHROOM lasagna. The thickness of the slice
will vary depending on the recipe. For
example, you’ll use a thin slice when
making fresh potato chips and a
thicker slice when making eggplant
parmigiana.
vegetables on top of each other
easier, like when making pizza or
PHOTO
lasagna. The thickness of the slice
will vary depending on the recipe. For
example, you’ll use a thin slice when
making fresh potato chips and a
thicker slice when making eggplant
parmigiana.
FLOWER
CARROT Cut the carrot into slices and then
press down the vegetable cutter.
PHOTO
WEDGES
LIME A cut in which the central holes are
LEMON positioned to cause the breakout of a
wedge-shaped section of strata when
fired.
PHOTO
TOURNE
CARROT Tournée (pronounced tour-nay) is
POTATO French for the word "turned." The
RADISH term refers to a method of cutting
and peeling root vegetables into
oblong, seven-sided football-like
PHOTO
shapes. Aside from its aesthetic
element, the classic French
technique helps vegetables like
carrots, turnips, and potatoes to cook
evenly.
BATONNET
CARROT Strips are generally cut to 2½-3
POTATO inches, and are defined by width,
RADISH from thickest to thinnest as
"batonnet", "allumette", "julienne",
and "fine julienne". The cube shapes,
PHOTO
in order from largest to smallest, are
the large, medium, and small dice,
the brunoise, and the fine brunoise.
MACEDOINE
CARROT A Macédoine is a French cooking
POTATO term meaning a mixture of
RADISH vegetables, or fruit, or both, cut or
chopped up, and served raw or
cooked, cold or hot. The size that the
PHOTO
food item is cut into can vary,
depending on the intended
application.
