Cuts of vegetables
It is very important for a chef to know the different cuts of vegetables and the types of cuts of vegetables. This is very basic knowledge for a chef and a chef should be well aquainted with all different cuts of vegetables.
No worries even if you don’t remember them or just for a quick revision we have 14 different cuts of vegetables pdf with the video guide to help beginners.
1. Brunoise: vegetables are cut into fine dices (French: [bʁynwaz]) is a knife cut in which the food item is first julienned and then turned a quarter turn and diced, producing cubes of about 3 millimetres (1⁄8 in) or less on each side.
In France, a “brunoise” cut is a smaller 1 to 2 mm. Some typical vegetables for a brunoise are carrots, celery, leeks, and turnips.
The diced vegetables are blanched briefly in salty boiling water and then submerged in salted ice water for a few seconds to set the color. The brunoise is used as a garnish in many dishes; it is often used to garnish consommé. A brunoise should be consistent in size and shape, as this helps to create a pleasing and professional presentation.
2. Macedoine: vegetables are cut into ½ cm dices.
3. Julienne: vegetables are cut into very thin strips (1 ½ ˝ long).
4. Jardinière: vegetables are cut into baton shape (1˝ x ¼ ˝ x ¼ ˝).
5. Paysanne: vegetables are cut into small triangles, circles and squares- uniform shape.
6. Wedges: tomato or lemon cut into four or six pieces.
7. Mirepoix: vegetables mixed (onions, carrots, celery, leeks) cut into rough dices.
8. Chiffonade: Shredded leafy vegetables.
9. Matignon: Evenly cut root vegetables.
10. Chateau: Turning of vegetables into barrel shape.
VEGETABLE YIELDS:
Yield percentage and quality of some vegetables is as follows:-
| S.no | Vegetable | Yield % | Quality |
| 1 | French beans | 85% | Firm, evenly green & should break at 90º bent. |
| 2 | Beetroot | 45 % | Firm, small, round & leaves on head. |
| 3 | Cabbage | 80% | Firm and Heavy |
| 4 | Celery | 60% | Bright green, tender and have green leaves |
| 5 | Corn | 25% | Moist and Green Husk |
| 6 | Cucumber | 70% | Firm and crisp |
| 7 | Brinjals | 90% | Dark, Purple and Heavy |
| 8 | Garlic | 80% | White, Firm and Dry Skin |
| 9 | Leeks | 80% | Outside should be green and fresh |
| 10 | Cauliflower | 50% | Should have tight bulb and white in color |
| 11 | Mushroom | 90% | Whitecap and Firm |
| 12 | Lady Finger | 90% | Small, Bright and Green |
| 13 | Onions | 90% | Firm and Bright Skin |
| 14 | Herbs | 80% | Bright green and Crisp |
| 15 | Peas | 40-50% | Fresh and Firm Pods |
| 16 | Capsicum | 80% | Bright Green and Shinny |
| 17 | Raddish | 90% | Firm, tender and crisp |
| 18 | Spinach | 50% | Bright and dark green |
| 19 | Tomatoes | 90% | Bright red, firm a and heavy |
| 20 | Turnips | 65% | Small, firm and heavy |
| 21 | Lettuce | 60% | Outer leaves should be fresh and green |
| 22 | Spring Onions | 70% | Bright, unblemished green ends and firm bulb |
| 23 | Pumpkins | 60% | Heavy firm and hard rind |
| 24 | Carrots | 70% | Fresh, crisp, hard and not too big |
| 25 | Potatoes | 80% | Pale yellow, dry skin |
