5 Basic cuts of vegetables

There are 5 basic cuts of vegetables. It’s important to cut your vegetables properly to make sure all the pieces cook at the same time. Good cutting skills are also essential for good presentation.


Brunoise (2mm square dice)

Jardiniere (batons)

Julienne (thin strips)

Macedoine (1/4 inch dice)

Paysanne (triangles, squares, rounds etc. Cut economically)

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