14 Different Cuts of vegetables the Gudiebook

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.

Carrot cut into Brunoise

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    VegetableYield %Quality
1French beans85%Firm, evenly green & should break at 90º bent.
2Beetroot45 %Firm, small, round & leaves on head.
3Cabbage80%Firm and Heavy
4Celery60%Bright green, tender and have green leaves
5Corn25%Moist and Green Husk
6Cucumber70%Firm and crisp
7Brinjals90%Dark, Purple and Heavy
8Garlic80%White, Firm and Dry Skin
9Leeks80%Outside should be green and fresh
10Cauliflower50%Should have tight bulb and white in color
11Mushroom90%Whitecap and Firm
12Lady Finger90%Small, Bright and Green
13Onions90%Firm and Bright Skin
14Herbs80%Bright green and Crisp
15Peas40-50%Fresh and Firm Pods
16Capsicum80%Bright Green and Shinny
17Raddish90%Firm, tender and crisp
18Spinach50%Bright and dark green
19Tomatoes90%Bright red, firm a and heavy
20Turnips65%Small, firm and heavy
21Lettuce60%Outer leaves should be fresh and green
22Spring Onions70%Bright, unblemished green ends and firm bulb
23Pumpkins60%Heavy firm and hard rind
24Carrots70%Fresh, crisp, hard and not too big
25Potatoes80%Pale yellow, dry skin
Amit Kumar
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