Different Types of Cutting

Different Types of Cutting

Aim: To learn the different techniques of cutting vegetables and gain the skill of preparing recipes using different types of cutting.

Importance of cutting

Cutting vegetables into uniform shapes and sizes is important for two reasons:

1.     It ensures even cooking.

2.     It enhances the appearance of the product

Common vegetable cuts

Brunoise (broon-wahz): Fine dices (3mm × 3mm × 3mm)

Dicing:

Small dice: (6mm × 6mm × 6mm)

Medium dice: (12mm × 12mm × 12mm)

Large dice: (2cm × 2 cm × 2cm)

Julienne (or allumette): (3mm × 3mm 6cm) 

Batonnet: Means  ‘ little sticks’ (6mm 6mm × 6-7.5cm) 

French fries or pommefrite: 8-12mm sq. × 7.5 cm long. 

Chop: to cut into irregular shaped pieces. 

Concasser (con-cass-say): to cut coarsely. 

Mince: to chop into very fine pieces. 

Shred: to cut into thin strips, either with the coarse blade of a grater or with a knife.

Sample menu - Vegetable soup (Dicing)

Ingredients          Quantity

Onion (Diced)       :         1 cup

Cauliflower :         ½ cup

Carrot (Diced)      :         ¼ cup

Beans          :         1 cup

Cabbage (Chopped)       :         ¼ cup

Green peas  :         ¼ cup

Butter         :         5 g

Corn flour   :         2 tbp

Milk  :         1 cup

Salt and pepper    :         To taste

Sliced roasted bread :     To garnish

Method

·        Dice the vegetables except green peas

·        Keep aside ½ cup of diced vegetables

·        Chop onions finely

·        Pressure cook other half onion and 1/2 cup of diced vegetable

·        Grind the cooked vegetables

·        Strain and separate the stock

·        Heat a pan and melt butter

·        Fry onion and ¼ cup of diced vege­ tables.

·        Make a paste of corn flour with milk and add to it.

·        Pour the vegetable stock and cook for few minutes.

·        Serve hot with salt and pepper.

·        Garnish with fried bread cubes.

 Results and Discussion:

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