Brunoise
This is a very small diced cube, sized
between 1 – 3 mm square.
Jardiniere
A long thin baton, about 2 cm long and
approximately 3 mm wide and 3 mm thick.
Julienne
Long thin match-stick shaped pieces about
4 cm in length.
Macedoine
This is diced cube, 0.5 cm (5 mm) square,
which is larger than the brunoise cut.
Mirepoix
A mixture of roughly chopped vegetables
which are used as the base of sauces or
to enhance the flavour of meat, fish and
shellfish dishes. Normally onion, leeks,celery
and carrot are used.
Paysanne
This cut may be either squares, triangles,
circles or half rounds. In order to cut
economically, the shape of the vegetable will
decide which shape to choose. All are cut
thinly, about 1 – 2 mm thick.
Chiffonade
Finely sliced or shredded green leafy
vegetables, usually lettuce or spinach, which
is used as a base, garnish or in soups.
