We all cut vegetables in our day to day lives but have you ever wondered, what do you call a particular cut?
Here I am, with a list of 10 common vegetable cuts, you should know.
Julienne, allumette, or French cut, is a culinary knife cut in which the food item is cut into long thin strips, similar to matchsticks. Common items to be julienned are carrots for carrots julienne, celery for céléris remoulade or potatoes for Julienne Fries.
Jardinièreis a French cooking term meaning tocut a vegetable into thickish batons. This is the size of vegetables commonly used in frozen vegetable mixes. Peel and wash the vegetable, then regularize its shape into a rectangle or square by topping and tailing it and squaring off the sides.
AMacédoineis a French cooking term meaning a mixture of vegetables, or fruit, or both,cut or chopped up, and served raw or cooked, cold or hot. The size that the food item iscutinto can vary, depending on the intended application. These are large dices.
Brunoise is a culinary knife cut in which the food item is first julienned and then turned a quarter turn and diced again, producing cubes of about 3 mm or less on each side, or 1/8-inch dice. These are small dices.
Chiffonade is a slicing technique in which leafy green vegetables such as spinach, sorrel, or Swiss chard, or a flat-leaved herb like basil, are cut into long, thin strips. This is accomplished by stacking leaves, rolling them tightly, then slicing the leaves perpendicular to the roll.
Slicingis thecuttingof food into thin, relatively broad slices. Slices may be used as they are or processed further to produce other specialitycutssuch as chiffonade, rondelles, diagonals, oblique or rollcuts, and lozenges.Slicingmay be accomplished by hand or machine.
A lozenge, often referred to as a diamond, is a form of rhombus. This is a decorative cut that is used in stir fried or sautéed preparations.
Acutin which the central holes are positioned to cause the breakout of awedge-shaped section of strata when fired and the cut is lengthwise.
Mincing is a food preparation technique in which food ingredients are finely divided into uniform pieces. Minced food is in smaller pieces than diced or chopped foods, and is often prepared with a chef's knife or food processor, or in the case of meat by a specialised meat grinder.
Roughly cut vegetables, sometimes with skin, known as Mirepoix, is used for flavouring. This is majorly used in cutting aromatic vegetables for soups and stocks.
That's all for now, till then, keep chopping!