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Objectives

This document discusses different types of vegetable cuts including julienne, brunoise, small dice, batonnet, paysanne cut, parallel cutting, and chiffonade. It provides the definitions, proper procedures, and dimensions for each cut. Students will be evaluated by partnering up and demonstrating the different cuts correctly following the procedures. They are encouraged to practice knife skills by watching an online video to improve their techniques.

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Davi Aurelio
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215 views31 pages

Objectives

This document discusses different types of vegetable cuts including julienne, brunoise, small dice, batonnet, paysanne cut, parallel cutting, and chiffonade. It provides the definitions, proper procedures, and dimensions for each cut. Students will be evaluated by partnering up and demonstrating the different cuts correctly following the procedures. They are encouraged to practice knife skills by watching an online video to improve their techniques.

Uploaded by

Davi Aurelio
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPTX, PDF, TXT or read online on Scribd
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OBJECTIVES

1.Analyze the importance of the different


types of vegetable cuts.
2. Explain each different types vegetable cuts
.
with common dishes.

3. Demonstrate the proper


procedure of each type of vegetable
cut with the dimension.
4. Show interest to cut vegetable
by following the procedure correctly.
Different Vegetable Cuts
JULIENNE - matchstick
is a type of cut that is
stick-shaped and very
thin.

Dimensions:
2mm X 2mm X 4cm
(1/16in X 1/16in X 2in)
BRUNOISE
(FINE DICE)

This method is simple and


only adds an additional
step to the Julienne
method. Take your julienne
cuts and bunch them up
with your hand.
Dimensions:
2mm X 2mm X 2mm (1/16 in
X 1/16 in X 1/16 in)
Menudong Giniling
The Small Dice

• The small dice are similar


to the brunoise, but it is
slightly larger.
• Dimensions:
• 3mm X 3mm X 3mm (1/8
in X 1/8 in X 1/8 in)
The Batonnet
• is used when serving a
larger portion of an item
such as a vegetable side
and to gain height in
your dish.

• Dimensions:
6mm X 6mm X 6cm
(1/4 in X 1/4 in X 2 in)
Glazed Carrots
The Paysanne Cut
Cuts are included here to show
you that while cubed items are
common, sometimes you
would prefer a slimmer,
flat, square item.

Dimensions:
12mm X 12mm X 3mm
(1/2 in X 1/2 in X 1/8 in)
 “Soup Madness 2012”,
PARALLEL CUTTING

• This is a technique that is


used to cut broad, thin
slices of vegetables and
meat. You accomplish this
by laying your food flat on a
cutting surface and angling
your knife blade parallel to
the cutting surface, in order
to cut through the food.
Cumin-Roasted Carrots 
The Chiffonade
The chiffonade types of cuts
are used when slicing very
thin items such as herbs or
leafy vegetables such as
spinach. Start by stacking
the items you are looking to
slice. Then roll up the items,
producing a cigar-shaped
roll. Once it’s rolled, start
slicing to produce a nice
chiffonade suitable for
garnishing and other
purposes.
Chiffonade Salad
EVALUATION

• Students activity – (By partner )

Students will perform the different types


of vegetable cuts by following the procedure
correctly. Both of them will focus their
performance to attain the 20 points as
highest score.
 
GRADING RUBRICS
ASSIGNMENT:
•  
• “Practice makes you perfect” to improve your
skills / techniques in cutting of vegetables ,have
time to visit in www.youtube.com
• – Search- The Basic Knife Skills – by Bruno Albouze

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