Hospitality and Catering

PREPARATION METHODS (1 of 2)

VEGETABLE CUTS (1 of 2)

There are many different ways you can prepare vegetables according to how you cut them.

	Paysanne (thin sliced 1 cm shapes)
	Thinly sliced rounds, squares, triangles or rough sided rounds all 1 cm or 0.5 inches in diameter

Brunoise (fine dice)
The vegetable is cut into 2mm slices, these are cut to form 2mm strips and the strips cut to form 2mm x 2mm small squares. (This veg cut is small at 2mm x 2mm squares or fine dice)

	Mirepoix (roughly chopped)
	Roughly chopped root vegetables 1-2 centimetres

Paysanne

Brunoise

Mirepoix