PRESENTATION ON

CUTS OF VEGETABLES

Sunil KumarResearch Scholar, Food Production Facultywww.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 Jardinière 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 sautéed preparations.

MACEDOINE

Large dices of 5 mm*5 mm*5 mm. Used for salads/ sautéed 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/ sautéed 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 sautéed/ stuffing/ garnishes.

PAYSANNE

Geometrical shapes of 1 mm thickness. Used for sautéed 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. Sautéed/ 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/ sautéed/ 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……………