Brunoise – A small diced cube, sized between 1-3 mm square. It is often used as a garnish for consomme. Typical vegetables used are carrot, onion, turnip and celery.
Chiffonade – Finely shredded green leafy vegetables, usually lettuce or spinach, which is used as a base, garnish or in soups.
Jardinere – A long thin baton, about 2.5cm long and approximately 0.5cm wide x 0.5cm thick. It is also known as “French Fry cut” & is also the starting point for the small dice.
Julienne – Long thin match-stick shaped pieces about 4cm in length
Mince – Smaller pieces than diced on chopped foods often prepared with chef’s knife or food processor
Mirepoix – A mixture of roughly chopped vegetables which are used as the base of sauces or to enhance the flavor of meat, fish and shellfish dishes. Normally onion, celery and carrot are used and these are slowly cooked in butter until they are very tender. Thyme and bay leaves are often added
Macedoine – This is diced cube, 0.5cm (5mm) square, larger than the Brunoise cut
Matignon – Thin even slices of vegetables used as a base to place meat on when roasting.
Paysanne – Paysanne cut vegetables may be either squares, trainagles, circles or half rounds. In oreder to cut economically, the shape of the vegetable will decide which shape to choose. All are cut thinly, about 1-2 mm thick.