Left to Right, Top to Bottom
Julienne : When Vegetables are cut into long thin strips.
Brunoise [Bru-nu-o-a] : Julienne or Batonnet cuts that are cut into cubes.
Fine Brunoise / Fine Julienne : Finer version of the cuts above.
Batonnet : A bigger version of a Julienne
On the Bigs : Basically a diagonal cut of a celery, I couldn't find this cutting technique on google, so I'm not sure what it exactly is.
Wedges : ... No idea how to explain this but this technique is usually used to cut round fruits and vegetables?
Ciseler : To chop finely. I used to call it finely dicing an onion, but now I call it ciseler ! haha
Mirepoix [Meer-puah] White : A combination of Onion, celery and leek.
Chopped : Bigger than Mincing.
Turned : a block is rounded to make it look like a rugby ball shape.
Half Turned : Only half of it is rounded, the other half is flat.
Chiffonade : Chopping vegetables to long thin strips. Stack the leaves up and roll them and slice!
Slices : Slicing duh.
Floret : Usually for broccoli or cauliflowers. cut off the tiny trees!
Mirepoix [Meer-puah] Red : A combination of Onion, celery and leek and carrots.
Rings : Cutting the vegetable in its original shape? so that it looks like rings.
Cube : Bigger sized brunoise
Vinchy / Vichy : Chef cut the celery in V shape but the internet says theres only Vichy and it is used for carrots.. I'm confused.
Jardiniere : Almost the same thing as Batonnet.
Okay, I feel like this post is pretty bad.
So here,
