10 Different Chopping styles

10 Different Chopping styles

Good cutting of vegetables makes a master chef. Most of the vegetable cutting styles are from French cuisine. A genuine cutting of vegetables plays significant role in culinary styles. A good cut vegetable’s flavors remain same and enhance you’re your ability to present your dish. In this article, we have suggested some extraordinary vegetable techniques styles used by Chefs in Hotel industry.

1.    Brunoise

Brunoise is a French cooking style where the veggies are cut into small cubes in uniform size. The regular size of brunoise is 3mm. Cut vegetable in square/rectangle shape of each in 5mm for precising cutting. This type of cutting is commonly used for tomato, potato and carrots.

2.    Macedoine

Macedoine is termed from a French cooking cuisine. A mixture of vegetable and fruits are chopped together roughly small diced cubes in uniform size. Cut the vegetable into rectangle/square shape each of the pieces in 5mm. These are widely used in cutting Beans and Carrot.

3.    Julienne

Julienne is a vegetable cut where the veggies are cut into stick shape of about 4cm long in length. This is termed from French cuisine. Julienne shaped veggies can be prepared using veggetti pro. This takes less time to cook and looks good. This cut method is commonly used for cutting Onions and Celery.

4.    Paysanne

Paysanne is a wide, thin cut which is similar to shape of cube. Paysanne cut may either be square, triangle or semi circle in shape. This is often used in Mirepoix vegetable used as base for making sauces and soups.

5.    Jardiniere

Jardiniere is a French cooking term. The regular size of jardinière is 2cm in long in length and 3mm wide in thick. Cut the vegetables into rectangle shape by topping. Then cut 10cm long pieces and each vegetable into piece of about 3mm wide. This is commonly used for tomatoes and potatoes.

6.    Mirepoix

Mirepoix is a mixture of roughly chopped vegetables which are used as base for sauces and soup. This is used to enhance the flavor of fish and meat. This is commonly used in carrot and onion. This type of cutting can be seen in spiralizer. 

7.    Turning

Turning vegetables cut tubular vegetables into 5cm in length and round vegetables. The vegetable are cut in oval shaped pieces.

8.    Mincing

Mincing refers to cutting vegetables into very small pieces. Mincing is related to make long, thin rod like pieces similar to dices where techniques in typically same.

9.    Matignon

Matignon is cutting vegetables roughly including carrot, celery and onion. These are cooked in butter which is added as flavors while cooking large piece of meat. It is not a part of food preparation but always served at the table.

10.                       Chiffonade/Shredded

It is a cut especially for herbs and leafy vegetables. Shred involves in cutting the leaf into very thin pieces used as a base in soups. The shredded leafy vegetables should be about 1mm wide.