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Knife Skills-Cuts of Vegetables

Knife Skills-Cuts of Vegetables. Knives. Bruniose 1/8 x 1/8 x 1/8. This is a very small diced cube, sized between 1-3 mm square. It is often used as a garnish for consomme. Typical vegetables used are carrot, onion, turnip and celery. CHIFFONADE – Leafy slice.

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Knife Skills-Cuts of Vegetables

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  1. Knife Skills-Cuts of Vegetables

  2. Knives

  3. Bruniose 1/8 x 1/8 x 1/8 • This is a very small diced cube, sized between 1-3 mm square. It is often used as a garnish for consomme. Typical vegetables used are carrot, onion, turnip and celery

  4. CHIFFONADE – Leafy slice • Finely shredded green leafy vegetables, usually lettuce or spinach, which is used as a base, garnish or in soups.

  5. Julienne 1/8 x 1/8 x 1.5-2 • Long thin match-stick shaped pieces about 4cm in length.

  6. Mirepoix ½ inch average • A mixture of roughly chopped vegetables which are used as the base of sauces or to enhance the flavor of meat, fish and shellfish dishes. Normally onion, celery and carrot are used and these are slowly cooked in butter until they are very tender. Thyme and bay are often added.

  7. Tourne 7 sided oval • 7 sided, usually 1 to 2 ½ inches long. Generally used for side dishes of vegetables and garnish

  8. Batonnet ¼ x ¼ x 2 1/2 –3Frite ½ x ½ x 2 ½ - 3

  9. Parisienne • Paris style • 1 inch sphere

  10. Vichy • Thin slice of carrot on the bias

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