Cutting Techniques

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Paul Cézanne's Artwork

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saucers

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Cutting Techniques

julienne:

cutting in discs

chopping

shape: irregular pices.

for: herbs

batons:

for: carrots,celery

shape: batos

chiffonnade:

chiffonnade: fine juliene

dishes: aromatise, vegetable side dish .

macedonie

matignon

for: carrots, onions, celery.

olivettes:

disches: quartes

paysanne:

for: vegetable

shape: dividing in vegetable

dishes: soups

Brunoise: regular cubes, soups, sauces