1.2.2 Cutting Terms

1.2.2 Cutting Terms

Learners will be able to...

• identify types of cuts

• explain the purpose of various cuts

Cutting
Terms:
Types of Dicing

Multiple Choice

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

• brunoise

• mince

• macedoine

Multiple Choice

Which type of dicing is used to describe a mixture of vegetables cut roughly 1/4" in size?

• Brunoise

• Macedoine

• Mince

​Julienne

• French technique

• Vegetables are cut into long, thin strips like a matchstick

 

• To make a julienne cut:

  • square off your vegetable

  • cut lengthwise into 3 mm thin, rectangular slices.

  • chop these slices into matchsticks.

 

Chiffonade, "little ribbons"

• Use w/ flat-leaved herbs (basil and mint) & leafy greens (spinach)

• To use this method:

  • stack all the leaves together and roll them tightly,

  • holding them down with one hand and slicing the leaves perpendicular to the roll

  • slice them perpendicular to the roll

  • carefully separate the shredded material with your fingertips.

Match

Mirepoix, wedges, and jardiniere are three cutting terms, do your best to match each term with the appropriate description.

• coarsely chopped into medium sized pieces

• crude cuts of vegetables

• thick batons

Mirepoix

Wedges

Jardiniere

• Mirepoix

• Wedges

• Jardiniere

​Mirepoix, Wedges, & Jardiniere

Mirepoix - coarsely chopped into medium sized pieces (carrots, onions, and celery)

 

Wedges - crude cuts of vegetables (tomatos, potatos, and lemons)

 

Jardiniere - thick batons; used in frozen vegetable mixes, for salads, roasted vegetables, and certain kinds of french fries.

Multiple Choice

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?

• brunoise

• jardiniere

• mirepoix

• chiffonade

rough, more informal cut

 

1 mm thick vegetable slices

 

Ideal for soup and trims, used in garnishes & sautéeddishes

 

Slice a vegetable thinly but naturally, without squaring it off

​

​Paysanne
("country style")

​Chateau ("tourne")

Technique used to turn vegetables into a barrel shape with 7 sides

 

Used on carrots, potatoes, or squash to provide a distinctive and consistent flavor to food items being served

 

Enhances the appearance of food when served w/ main course

 

Used in sauteed, poached, boiled, and baked vegetables.

Review

• identify types of cuts

• explain the purpose of various cuts

Match

Match the following descriptions with the correct dicing term.

• size of the cut being roughly 1 to 2 millimeters thick

• precise & consistent slicing of vegetables into small cubes, finely diced

• mixture of vegetables roughly cut into a 1/4 inch dice

mince

Brunoise

Macédoine

• mince

• Brunoise

• Macédoine

Multiple Choice

Which type of cut is described as being crude cuts of vegetables (tomatoes, potatoes, and lemons)?

• Jardiniere

• Mirepoix

• Wedge

Multiple Choice

Which type of cut is described as being coarsely chopped into medium sized pieces (carrots, onions, and celery)?

• Jardiniere

• Mirepoix

• Wedge

Multiple Choice

Which type of cut is described as being thick batons used in frozen vegetable mixes, for salads, roasted vegetables, and certain kinds of French fries?

• Jardiniere

• Mirepoix

• Wedge

Match

Match the following types of cuts with the appropriate description.

• long, thin strips like a matchstick

• "little ribbons"

• "country style" rough, informal cuts

• "tourne," barrel shape with seven sides

Julienne

Chiffonade

Paysanne

Château

• Julienne

• Chiffonade

• Paysanne

• Château

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1.2.3 YOU PICK: Topic Quiz or Practical Application (At Home Cooking)