Professional Way To Cut The Vegetable For Chef

What is Cutting Method?

Cutting methods are methods or cutting techniques based on the types of food cutting known in the culinary world and basic cooking skill.

All Veg Cutting Methods :

The chef must know the all types of cutting meat, poultry, specially vegetables and others.
By knowing the cutting method can make simplifying operations in making menus,implement recipe, create a recipe, give work orders to the staff and do the job more faster & professionally.

The Types of Vegetable Cutting Method ?

Fine Julienne: The Thinness julienne
Matchstick/ Allumette: 3 mm x 3 mm x 5 cm [cm=centimeter] [mm=meter]
Jullienne: 1 mm x 1 mm x 5 cm Batonett: 6 mm x 6 mm x 5 cm
Jardinierre: 1 cm x 1 cm x 5 cm [cm=centimeter]

Brunoise: 1 mm x 1 mm x 1 mm [mm=meter]
Fine dice: 2 mm x 2 mm x 2 mm [mm=meter]
Small dice: 4 mm x 4 mm x 4 mm [mm=meter]
Dice: 6 mm x 6 mm x 6 mm [mm=meter]
Macedoine: 1 cm x 1 cm x 1 cm [cm=centimeter]
Medium dice: 1.25 mm x 1.25 mm x 1.25 mm [mm=meter]