slide 1

Prepare fruit and vegetable cuts

NZQA UNIT STANDARD13280 V3COOKERY

slide 2

Julienne (Strips)

1. cut vegetables into 40mm lengths2. cut lengths into 2mm strips3. cut the slices into thin strips 2mm

2mm

40mm

2mm

(2mm x 2mm x 40mm)

slide 3

Brunoise (Small dice)

1. cut the vegetables into convenient sized lengths

2. cut the lengths into 2mm slices3. cut the slices into 2mm strips4. cut the strips into 2mm dice

(2mm x 2mm x 2mm)

slide 4

Macedoine (Dice)

1. cut the vegetables into convenient lengths

2. cut the lengths into 5mmslices3. cut the slices into 5mmstrips 4. cut the strips into 5mm dice

(20mm x 3mm x 3mm)

slide 5

Jardinière (Batons)

1. cut the vegetables into 25mm lengths2. cut the lengths into 5mm slices3. cut the slices into batons

(3mm x 3mm x 25mm)

slide 6

• 1cm sided triangles

• 1cm sided squares

• 1cm diameter rounds

• 1cm diameter rough-rounds

Paysanne

• There are four accepted methods of cutting paysanne. In order to cut economically, the shape of the vegetable should decide which method to choose. All are thinly cut.