The Method of Cookery

from the notes of Chef G

Cut of Vegetables

Rules:

• Always scrub root vegetables
• Use only a vegetable peeler
• Place the waste in one tray
• Place the trimmings on another..
• Place the finished cut in another…

Julienne

• [#Strips] 1/16″ x 1/16″x 1 1/2″

Brunoise

• [#Small Dice] 1/16″ x 1/16″ x 1/16″

Jardiniere

• [#Baton] 1/8″x 1/8″x 1 1/4″ (or 3/4″)

Baton

• 1/4″x 1/4″x 1 1/4″

Macedoine

• [#Dice]1/4″x 1/4″x 1/4″

Paysanne

• 1/2″ Diameter or length x 1/16″ thin. The different shape of the vegetable can be all into triangles, squares, rounds, half moons, diamonds.

Important Notes and Definitions

• Mise_en_Place _ preparation before service
• Canalle Cutter _ Curver for curving lemons