The vegetable cut selected for a particular dish must complement the dish it is being used for. For example, a robust casserole would require larger pieces than a light consommé. Many other loose descriptions exist, e.g. strips, bite-sized pieces, chunks, and slivers. The following are the traditional cuts used in the hospitality trade.
Brunoise: This is a very small diced cube, sized between 1-3mm square. It is often used as a garnish for consommé. Typical vegetables used are carrot, onion, turnip and celery.
Chiffonade: Finely sliced or shredded green leafy vegetables, usually lettuce or spinach, used as a base, garnish or in soups.
Jardinière: A long thin baton, about 2cm long and approximately 3mm wide and 3mm thick. They can be slightly larger depending on their use.
Macédoine: This is a diced cube, 5mm square, which is larger than the brunoise cut. Typical vegetables used are carrot, onion, turnip, beans and celery.
Matignon: Roughly cut vegetables cooked in butter with ham, thyme and bayleaf, finished by deglazing the pan with a little Maderia.
Mirepoix: A mixture of roughly-chopped vegetables used as a base for sauces or to enhance the flavour of meat, fish and shellfish dishes. Normally onion, celery and carrot.
Paysanne: This cut may be squares, triangles, circles or half-rounds. In order to cut economically, the shape of the vegetable will decide which shape to choose. All are cut thinly, about 1–2mm thick.
Mincing: is a food preparation technique in which food ingredients are finely divided into uniform pieces. Minced food is in smaller pieces than diced or chopped foods, and is often prepared with a chef’s knife or food processor.
Slicing: Cutting into very thin pieces so that it may be translucent for some vegetables or thick depending upon the purpose. This type of cuts can be used curries, salads, sandwich and many other dishes. E.g. Onion slices are used for curries, tomato slices are widely used for sandwich.
Roundels: Cutting any type of vegetables or fruits in round shape with the help of knife or any type of cutting tools.
Chopping: It is technique in which food ingredients are finely divided into small uniform pieces. Chopped food is in little bigger pieces than minced foods, and is often prepared with a chef’s knife or food processor.
Diagonal Cut: It is a type of cutting in which long strips of vegetables are cut into diagonal cuts by holding the knife at 45*.