Vegetable cuts style
BRETONNE - 1'' Cubes DELMONICO 3/8'' Cubes.
DICING- 1/2'' cubes.
BRUNNOISE- 2mm dices.
MACEDOINE- 1/2 cm cubes.
PEELING- Of skin by thin knife, peeler or by using steam or lye solution.
PARING- Removal of skin in circular motion all round it using a short blade Paring Knife e.g Apple.
MIRE POIX- Coarsely cut root vegetables(preferably barrel shaped).
MINCING- Cutting to very fine pieces.
SHREDDING- Cutting into long narrow pieces e.g cabbage.
SLICING- Cutting into thin pieces but not as fine as shredding.
CHIFFONADE/ JULIENNE- Shreds(thread like) of lettuce or sorrel.
SLITTING- making a length wise cut in the middle e. Green chillis
GRATING- Reducing to small fragments by rubbing on a rough surface or grater eg. Ginger, cheese, nutmeg
GRINDING- Reducing/breaking to small pieces by crushing with grinding stone, roller, motorized blades.
BOUQUET GARNI- A bouquet of fresh herbs like parsley, thyme, sage, chives, oregano, Basil, rose merry, etc tied in muslin/cheese cloth bag & dipped into soup, stews etc so that only the flavour & NOT THE HERBS enter to food.
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