Culinary Terms

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JARDINIERRE

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A style of cut where vegetables are cut into small, uniform pieces.

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JULIENNE

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A method of cutting vegetables into thin strips.

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MACEDOINE

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A mixture of diced fruits or vegetables.

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PAYSANNE

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A cut where vegetables are sliced into thin, flat pieces.

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TOURNEE

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A technique of cutting vegetables into a football shape.

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WEDGES

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A cut where food is divided into triangular pieces.

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PARISIENNE

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A round cut, often used for vegetables.

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SHRED

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To cut food into thin strips or pieces.

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CHIFFONNADE

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A technique of cutting leafy vegetables into thin strips.

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SLICE

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To cut food into flat pieces.