14 basic cuts of vegetables with sizes

Every cook should master these basic cuts of vegetables because different types shapes and sizes of vegetables, not only make the food appearance good but also help the food cook more easily, and taste better. Let us look at the 14 basic cuts of vegetables with size. 
cuts of vegetables
Different types of cuts of vegetables


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1. Brunoise (Fine Dice)

Brunoise is a French cooking term Meaning cutting vegetables into small cubes of precise and uniform measurement. This technique is used to cut vegetables into fine dice. The food should be first julienned and turned a quarter and dice again to create 1.5 mm cubes. 

The food that is Brunoised includes carrots, onions, leeks, celery, bell peppers, and hard root vegetables like beets and turnips.

Use: Garnishes, Stuffings

Size:  A regular brunoise is 3 mm (1/8th inch) and a  fine brunoise 1.5 mm (1/6th inch) 

Learn more about Brunoise cut

Brunoise (Fine Dice)
Brunoise (Fine dice)



2. Chiffonade(Shredding)

Chiffonade is a French term that means little ribbons. It is a slicing technique used on leafy green vegetables and herbs such as spinach, sorrel, and flat-leaved herb like basil, mint. 

This technique is accomplished by stacking leaves, rolling them tightly, then slicing the leaves perpendicular to the roll. Now gently separate the shreds using your fingertips, and you will have chiffonade.

Use: Sautee, Stuffing, Garnish

Size: About 1 mm wide.

Learn more about Chiffonade cut
Chiffonade(Shredding)
Chiffonade salad

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3. Julienne/ allumette(Match stick cuts)

Julienne is a French culinary knife cut technique in which food items are cut into long thin strips similar to a match stick. this technique is often used for salad ingredients and green veggies. The food that is julienned includes carrot, celery, potatoes, and cucumber. 

The common vegetable items to be julienned are  carrots for carrots julienne, celery for céléris remoulade, potatoes for julienne fries, or cucumbers for naengmyeon.

Use: garnishes, Chinese stir-fries, salads

Size: About 3 to 4 cm in length

Read more about julienne cut

Julienne/ allumette(Match stick cuts)


Julienne cut of the carrot




4. Macedoine(Small dice)

Macedoine is a French cooking term for a mixture of vegetables, in this technique vegetables should be cut into 1/4 inch dice. This technique is ideal for soup, salad, and large fruit.

Macedoine could be served raw or cooked, cold or hot. A typical fruit macédoine may consist of several varieties of fruit that are marinated in a sweet syrup or liqueur and then served cold or flamed from the alcohol in the liqueur.

Use: Salads, sautee preparation, soups

Size:  5 mm x 5 mm x 5 mm or (1/4 inches on each side)

Read more about Macedoine cut


Macedoing(Small dice) / salad


Macedoine salad



5. Parmentier(Medium dice)

Parmentier is a medium-size cube cut, it is the same dice style as to make doing just slightly larger around 1.5 cm. Prepare the vegetables as above and then cut into 1/2″ slices, turn and slice again into 1/2″ slices, now from the top slice 1/2″ cubes.

Use: Salads, sautee preparation

Size of Parmentier cut: approximately 1/2 inches (13 mm)

Read more about Parmentier cut

Parmentier(Medium dice)


Parmentier(Medium dice)



6. Carre(Large Dice)

Carre is a large-size cube cut, "Carré" means "square" in FrenchThis cut features cubes with 6 even sides measuring approximately 3/4 inches (2 cm).

Use: Salads, sautee preparation, vegetables like potatoes, and sometimes fruits such as watermelon.

Size:  3/4 inches x 3/4 inches x 3/4 inches square (20 mm)

Carre(Large Dice)


Carre(Large Dice)



7. Slicing

In this cutting technique, foods are cut into thin and relatively broad slices, this is accomplished by hand or machine. It can be used on meat, vegetables, fruit, cheese, and bread.

Use: Salads, Baked, Rosts, Grills.

Slicing
Slicing of apple



8. Mincing

The mincing technique is used where food ingredients are finely divided into uniform pieces. Minced food is normally smaller than dice or chopped. Mincing is the ideal technique for aromatics, such as onion, garlic, and ginger, it is used when a paste texture is required.

Use: As herbs, Stuffing, Garnish

Mincing of meat and vegetables
Mincing of meat and vegetables


9. Crushing

This technique is used to crush food such as ginger, garlic.

Crushing
Crushing of onion and vegetables


10. Tourne/Chateau

This technique is used to turn vegetables into a barrel shape. It is used on carrot, potatoes, or squash that provide a distinctive and consistent to the food items being served. this is used to enhance the appearance of the food when they are served as part of the main course. The cut always needs seven sides.

Use: Sauteed, Poached, Boiled, Baked

Size: 2 inches by 7 sides

Tourne/Chateau


Tourne/Chateau



11. Rondelle/Washer

The term rondel means round or circular, this technique is used to cut vegetables or fruits into a round shape. foods like cucumber, zucchini, carrots, cucumber, pineapples, strawberry are used.

Rondelle/Washer


Rondelle/Washer



12. Paysanne

Paysanne is a French term that means “country-style”, indicating that this is a rougher, more informal cut than other more precise cuts that exist in French cooking. Paysanne cut consists of slices of vegetables about 1mm thick. It is ideal for soup and trims

Uses: Sautee preparation, Garnish

Size of paysanne cut:  1/2 by 1/2 by 1/8 inches (10 mm × 10 mm × 3 mm)

 
Paysanne


Paysanne vegetable cut



13. Wedges 

Round vegetables cut equally lengthwise, this technique is used on tomato, potato, lemon, cut into four or six pieces.

Use:  Stew, Fried, Grilled, Roasted, Boil, Poached

Wedges
Wedge cut of tomato



14. Baton

Larger, thicker version of julienne and jardiniere cut, a baton usually measures about 1.5 x 5 cm. Sticks of vegetables are approximately 5 cm long, 5 mm wide, and 5 mm thick. Used as an accompaniment.

Use: Sautee preparation

baton vegetable cut
Baton vegetable cut of carrot





Basic cuts of vegetables PDF download

Download the cuts of vegetables PDF below




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