Techniques For Cutting Vegetables - Culinary Arts, Level 3

This video lesson covers different techniques for cutting vegetables.  Variety of vegetables are cut into different shapes.  Julienne is a french method of cutting vegetables into small sticks.  Vegetables like peppers, tomatoes, carrots, onions, and potatoes can be cut into julienne.

Brunoise is a method of cutting vegetables into fine dices.  Macedoine is a method of cutting vegetables into small cubes and is usually used for fruit salad preparation.  Dices are larger than macedoine and are cut into the same shape.  Paysanne is a thin, flat, and square cut of vegetables.  Chiffonade is a style of cutting vegetables into thin strips, usually used for salads.  Batonnet is a method of cutting vegetables into sticks, like butternut, carrots or cucumbers.