TYPES OF CUTTING................

SULFRINO BALLS :

Sulfrino vegetable balls are made with a very small melon scoop, sometimes called a Parisienne scoop, up to 12mm/½-inch in diameter. Most usually used for garnishes.




SLICES :

Vegetables cut into similar size flat pieces. Can be lengthways or widthways, from 6mm/¼-inch to 2.5cm/1-inch thick.






PUREE :

Vegetables which have usually already been cooked until soft then mashed, then made smooth by rigorous beating or passing through a sieve. With some vegetables a food processor can be used.


PAYSANNE :

Very thin slices of vegetables no larger than 6mm/¼-inch square. Most often used as a garnish


MATCHSTICKS :

Thin "sticks" of vegetables no thicker than 6mm/¼-inch square and 5cm/2-inches long


MASHED :

Vegetables which have already been cooked until soft then further broken down with a fork or masher


JULIENNE :

Strips of vegetables usually 3mm/ ⅛- inch square up to 5cm/ 2 inches long standard. Often a mandoline is used for accuracy. Often used as a garnish.


DICE :

Pieces of vegetables between 6mm/¼-inch and 12mm/½ -inch square. Can be cut before or after cooking.


CUBES :

Pieces of vegetables from 12mm/½ -inch to 36mm/1½-inches square. Can be cut before or after cooking


CHUNKS :

A piece of cut vegetable larger than 3.75cm/1¾-inches. Usually cut before cooking.


CHIPS/FRENCH FRIES/CRIPS :

Chips and Fries are "sticks" of vegetables between 5cm/2-inches and 10cm/4-inches long and up to 2.5cm/1-inch thick. Crisps are very thin slices no thicker than 6mm/¼-inch. Both are cut before cooking and are usually deep fried until crispy.


BRUNOISE :

A very fine dice up to 2mm/¹/12th inch square. Usually cut before cooking. Often used as a garnish.


BATONS: 

"Sticks" of vegetables around 12mm/½ -inch thick and up to 7.5cm/3-inches long. Usually cut before cooking.




SHRED :

Vegetables cut into thin strips generally no wider than 6mm/¼-inch. Usually done before cooking.