1.2.2 Cutting Terms

Lesson 1.2.2 -
Cutting Terms

Welcome to Ms. Patrick’s
Intro to Culinary Arts Class
Friday 9/20/24

Agenda for today

●Today’s Lesson 1.2.2

○Cutting Terms

○What is a Mirepoix?

●While we wait…

○Use Annotate and vote for your fave cut of
French Fries

Classic

Wedge

Curly

Waffle

Vote for your favorite type of Fries!

Share fun
weekend
plans in the
chat!

Lesson 1.2.2 -

●

Cutting Terms

Objectives:

Learners will be able to:
•identify types of cuts
•explain the purpose of various cuts

Vocabulary: brunoise, château, chiffonade,
jardiniere, julienne, macédoine, mirepoix, paysanne

Fun Fact- Did you know that
potatoes are the most-eaten
vegetable in the United States?

Vocabulary

Small cuts

●Brunoise

●Macédoine

●Julienne

●Chiffonade

Large cuts

●Wedges

●Mirepoix

●Jardiniere

●Paysanne

●Château

Vocabulary

Brunoise - refers to the
precise and consistent
slicing of vegetables
into small cubes that
can be even or square
shaped

Small Cuts

Macédoine- mixture of
vegetables roughly cut
into a ¼ inch dice

Julienne- cut into long,
thin strips, like a
matchstick

Chiffonade- French
word mean “little
ribbons” - use it with
flat leafed herbs like
basil and mint. Stack
the leaves, roll, and
then slice thinly

Brunoise is the smallest cut of vegetable.

Macédoine is a
common rough cut of
vegetables.

Multiple Choice

Which cut requires you to chop vegetables into tiny and even, square shapes of 1-2 millimeter thicknesses?

• 
  château

• mince

• brunoise

• macédoine

Watch the video. How big are Julienne slices? Answer in the chat!

​

​Julienne

​Bonus- Describe the tip he gives for easier cutting. Use your mic!

Vocabulary

Mirepoix- collection of
veggies coarsely chopped
into medium sized pieces

(flavor foundation for
sauces, stocks, and other
recipes)

Wedge- crude cut of
vegetables (most often
potatoes) usually skin kept
on and roasted

Jardiniere- French cooking
term meaning "to cut a
vegetable into thick batons."

Peel and wash the vegetable,
cut its shape into a rectangle
by topping it, tailing it, and
squaring off the sides

Dropdown

Which vegetable cut is used as a base for soups and sauces? ​ ​

Select answer

​ ​ ​

Vocabulary

Paysanne- French term that means
"country style," indicating that this is a
rougher, more informal cut. Basically,
it’s thick vegetable slices

Chȃteau- turn vegetables into a
barrel shape. Used on carrots,
potatoes, or squash – always
needs seven sides.

Are you surprised that the way you cut the vegetable can impact the taste?

​

Open Ended

Imagine that your friend is making a chicken roast for dinner on Saturday.

He asks you to help him chop vegetables that he will bake along with the chicken. Which cut of vegetables would you suggest to him and why?

Choices-

brunoise

jardiniere

chiffonade

mirepoix

How comfortable would you feel cutting how the chef is in the video?

​

Match

Match the following

Wedges

Mirepoix

Julienne

Chiffonade

Jardiniere

• Wedges

• Mirepoix

• Julienne

• Chiffonade

• Jardiniere

Audio Response

Exit Ticket: What is one thing you learned from the video?

Open Audio Recorder

Next Lesson:

Monday 9/23
Lesson 1.2.3

Topic Quiz- Knife Skills

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CLASS RESOURCES

●Guided & Completed Notes for every lesson

●Study Guide & Review Games for the Unit Quizzes

Questions? Send me a webmail or an Edio Chat!

Email: [e-mail]

Office Phone: [phone] ext. 30075

In today's lesson, you have learned about
how vegetables are cut, how that impacts
the taste and texture of a dish, and the
various uses of cuts of vegetables.