PRESENTATION ON

CUTS OF
VEGETABLES

Sunil Kumar
Research Scholar, Food Production Faculty
www.facebook.com/ihmsunilkumar
CUTS OF VEGETABLES

Vegetables are cut into various size and

shapes for various cooking purpose s,
creating different textures, tastes and
mouth feel. Different cuts would
differently from one to another all of them
will create a different flavour.
VARIOUS TYPES OF CUTS

Julienne
Jardinire
Macedoine
Brunoise
Lozenge
Slicing
Paring
Chiffonade
paysanne
 Wedges
Mirepoix
Tourne
Fluting
Matignon
Mincing
Chopping
Parisienne
segment
JULIENNE
Thin strips of 1 mm*1 mm*25 mm
Used for garnishes/ Chinese stir fries/
salads.
JARDINIERE

Batons of 3 mm*3 mm*18 mm.

Used for sauted preparations.
MACEDOINE

Large dices of 5 mm*5 mm*5 mm.

Used for salads/ sauted preparation.
BRUNOISE

Small dices of 2 mm*2 mm*2 mm.

Used for garnishes/ stuffing.
LOZENGE

Cutting obliquely at a slant in equal

lengths.
Used for stir fries/ sauted preparations.
SLICING

Cutting roundels from round vegetables.

Used for salads/ roasts/ grills/ bake.
PARING

Peeling the skins of vegetables using

paring knife.
Used for paring fruits such as apples for
compotes.
CHIFFONADE

Shredded leafy vegetables.

Used foe sauted/ stuffing/ garnishes.
PAYSANNE

Geometrical shapes of 1 mm thickness.

Used for sauted preparations/ garnishes.
WEDGES

Round vegetable cut equally lengthwise.

Stews/ fried/ grills/ roasts/ boil/ poached/
braised.
MIREPOIX

Roughly cut vegetables , sometimes with

skin.
Used for stocks/ soups/ flavouring.
TOURNE

Turning of vegetables into barrel shapes.

Sauted/ boiled/ poached/ roasted/ baked.
FLUTING

Mushrooms turned for aesthetic appeal.

Cut specifically for mushrooms.

MATIGNON

Evenly cut root vegetables.

Used as mirepoix but served along with
the dish for example casseroles.
MINCING

Chopping the vegetables very fine.

Used as herbs/ stuffing/ garnishes.
CHOPPING

Evenly cut vegetables smaller than

brunoise.
Used for garnishes/ sauces/ gravies/
stuffing.
PARISIENNE

Scooped out with a parisienne scooper.

Used for poached/ boiled/ sauted/ salads.
SEGMENT

Usually done for citrus, fruits. Where each

segment is removed from the fruit.
Used for salads/ fruit platters/ garnishing.
SOME INDIAN CUTS

Okra
Baby brinjal
Bitter ground
Jackfruit
Drumsticks
Banana flower
Bamboo shoot
Chilli
Lotus root
OKRA

Trim from head and tail and slit open

lengthwise without cutting through.
Stuffed okra as in aamchoor masala
bhindi.
BABY BRINJAL

Slit into four, keeping the stem intact.

Stuffed brinjals/ bharwan masala baingan.
BITTER GROUND

Scrap the bitter ground and keep scraping

for stuffing, slit open without cutting and
remove seeds and inner flesh.
Stuffed bitter ground/ bharwan karela.
JACKFRUIT

Cut into quarters, remove the skin not

washing too much, remove the center
pith.
Used for kofta, curries, biryani.
DRUMSTICKS

String the drumsticks and cut into batons.

Used for sambhar.
BANANA FLOWER

Peel the banana flower to obtain small

flowerets. Remove the hard woody inside
the flowers.
Used for stir fries/ kofta.
BAMBOO SHOOT

Peel the white pith and cut into desired

shapes.
Used for curries.
CHILLI

Slit the chilli lengthwise, taking care not to

cut through.
Used for stuffed peppers, pakoras.
LOTUS ROOT

Peel and wash very well ensure that it is

free from mud. Cut into one inch chunks.
Used for curries/ kofta.
THANKS