VEGETABLE CUTS

Teen summer program grows veggies and leaders

Teach your teens how to use a knife and cut vegetables for cooking.

Batonnet; Translated from French  means “little stick” and sometimes called  french fry cut.  The batonnet measures approximately 1/4 inch x 1/4 inch x 2-2.5 inches (6mm x 6mm x 5-6cm). It is also the starting point for the small dice.

Julienne;  Referred to as the allumette when dealing with potatoes, and sometimes also called the “matchstick cut” (which is the translation of “allumette” from French), the julienne measures approximately 1/8 inch × 1/8 inch × 1-2 inches (3mm × 3mm × 3-5cm). It is also the starting point for the brunoise cut.

Fine julienne; The fine julienne measures approximately 1/16 inch × 1/16 inch × 1-2 inches (1.5mm × 1.5mm × 3-5cm), and is the starting point for the fine brunoise cut.

Cuts with six even sides include:
Large dice (Carré); sides measuring approximately ¾ inch (2cm).
Medium dice (Parmentier); sides measuring approximately ½ inch (1.25cm).
Small dice (Macédoine); sides measuring approximately ¼ inch (6mm).
Brunoise; sides measuring approximately 1/8 inch (3mm).
Fine brunoise; sides measuring approximately 1/16 inch (1.5mm).

Paysanne; ½ inch x ½ inch x 1/8 inch (1cm x 1cm x 3mm)
Lozenge; diamond shape, ½ inch x ½ inch x 1/8 inch (1cm x 1cm x 3mm)
Fermière; cut lengthwise and then sliced to desired thickness, 1/8-½ inch (3mm to 1cm)
Rondelle; cut to desired thickness, 1/8-½ inch (3mm to 1cm)
Tourné; 2 inches (5cm) long with seven faces

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