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Julienne: 4mm x 4mm x 5cm, or 1/8 x 1/8 x 2 inches

Chiffonade: This cut is mostly used with leafy greens and herbs for things like
garnishes, salads and coleslaws. Its basically very fine shreds.

Jardiniere: 2cm x 4mm x 4mm (4/5 x 1/5 x 1/5 of an inch) or as large as 4cm x
10mm x 10mm (1.5 x 2/5 x 2/5 of an inch).

Brunoise: Fine dice measuring 4mm x 4mm x 4mm, or 1/8 x 1/8 x 1/8 inches.

Macedoine: This is a slightly larger dice with sizes measuring from 5mm cubed to

10mm cubed.

Paysanne: This translates as Peasant but the sizes are far more flexible.

Step-by-step Julienne:

1. Select your vegetable: Julienne can be done with any firm vegetable, such as carrot, celery, potato, capsicum / bell pepper, turnip, swede/rutabaga,

zucchini/courgette, sweet potato / kumara etc. Vegetables such as onion, or soft fruits such as tomato aren't ideal to julienne.

2. Peel your vegetable and cut into 5cm / 2 inch portions with as straight a cut as possible. You will be sitting the vegetable up in the next stage on this cut edge. An uneven cut may make the vegetable slip when you are slicing.

3. Sit the vegetable upright on the cut edge and cut the rounded edges off. You can rechauff these into anything else such as soups, stocks and sauces or mashed vegetables. The vegetable should now have right angled corners and straight sides.

4. Slice the vegetable into strips 4mm or 1/8inch wide. Any leftover can also be rechauffd the same way. You should now have a pile of 4mm x 5cm slices

5. Stack these up again like a stack of cards as high as you feel safe with to slice. Even the edges as that assures an even result. Then slice them in 4mm / 1/8th of an inch slices to make long matchsticks.

6. The finished product!


Select your vegetable according to your needs. For things like basil or spinach,

gather them into a neat stack (like a pile of cards) then slice lengthwise to make long strips approx 1mm or 1/25th of an inch wide, or roll the stack up and slice them the

same width. Rolling them can make it easier, but too big a roll will be harder. Its fine to roll up herbs such as basil, but not ideal for lettuce or anything you will serve raw as it may bruise them and the final result won't be as crisp. As cabbage and lettuce leaves are already in layers, its easier to cut them into wedges and then take smaller portions of that wedge, gently pressing them flat to slice the same way without rolling to maintain crispness.

Aim to remove thick fleshy parts of the cabbage or lettuce to make the slices more even, however this is not essential, but is desirable when catering for a formal event.

Jardin iere:

Cut in the same manner as Julienne but with the following sizes. The first cut is making the vegetable into 10 or 12 cm length portion slices. Then cut these into long sticks 5mm to 10mm wide much like a larger Julienne. From here, you can then cut into 5 x 2cm sticks if you had cut a 10cm portion, or alternatively you may cut 4 x 3cm or 3 x 4cm sticks for a 12cm portion.


This is a fine dice of 4mm or 1/8th of an inch even cubes. Prepare a stack of julienne cut vegetables. Brunoise is precisely the same method as Julienne, but with an extra final stage. Group the julienne into a neat stack and cut the sticks into small cubes every 4mm / 1/8th of an inch to make small cubes. This is used for fine diced vegetables such as onion, mushrooms etc. The desired result is 4 x 4 x 4mm cubes.


Prepare some Jardiniere cut vegetables. Macedoine is actually a larger Brunoise but the same method. In this case instead of making Julienne thin sticks, you are making them into larger sticks as per the Jardiniere. From this stage, instead of making them into 2, 3 or 4cm batons, proceed as cutting the sticks into 1cm portions. The desired result is 1 x 1 x 1cm cubes.