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PREPARATION METHODS (2 of 2)
 Hospitality and Catering
VEGETABLE CUTS (2 of 2)
Julienne strips 1 Julienne strips 2 Julienne (thin strips)
Cut thin slices of vegetable 2-4 mm thick, cut the slices to form 3-4 cm lengths.
Macedoine (5mm dice) Macedoine diced
Cut the vegetable into slices 0.5 cm and cut the slices into 0.5 cm dice.
Jardiniere sliced Jardiniere (1.5 x 4mm batons)
Cut the vegetables into 1.5 cm slices and the slices to form 4mm x 1.5cm pieces.
Paysanne Brunoise Mirepoix Julienne Macedoine Jardiniere