Food Vegetables Cooking Cutting Technique

 Types of Cutting Vegetables/ Food Cutting Methods
Cutting Techniques

The vegetable cut selected for a particular dish must complement the dish it’s being used  for.


Roughlt cut vegetables  cooked in butter with harm, theyme and bayleaf, finished by deglazing the pan with a little  maderia.


A mixture of roughly-chopped vegetables used as a base for sauces or to enhance the flavor of meat, fish and shellfish dishes.Normally onion, celery carrot are used and thee are slowly cooked in butter until they are very tender. Thyme and bay are often added.


This cut  may be square, triangles, circles or half-rounds The order to cut economically, the shape of the vegetable will decide  which shape to choose. All are cut thinly about 1-2 thick.


This  is a  very small diced cube, sized between 1-3 mm square .  It is often used as a garnish for consommé. Typical vegetables used are carrot, onion, turnip and celery.


Finely sliced or shredded green leafy vegetables, usually lettuce or spinach, used as a base, garnish or in soups.                                                                                                                                                                                                                     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