Vegetable trimming is a basic technique, but also very important. Depending on each dish, the chef will have different ways to cut vegetables. For professional chefs, this is an extremely important skill to perfect the dish. On the other hand, for those who love to cook at home, this is also the skill needed to decorate and cook the most complete.

1. Julienne

With this type of slicing, the requirement for cut vegetables is about 4 cm long and 2 mm thick. Julienne is used when slicing bell peppers, carrots, zucchini, cucumbers, radishes … used to prepare salads, stir-fries, spring rolls … Julienne is how to cut into small sticks. This method will apply to vegetables such as bell peppers, cucumbers, radishes, zucchini … for making stir-fried dishes, rolls, or salads.

2. Batonnet

We are often cut potatoes, sweet potatoes, carrots, kohlrabi, celery, … in this way to prepare fried, fried foods. The requirement of this method is the material after cutting should be 4 – 5 cm long and nearly 1 cm thick.

3. Slice

Slice is sliced, applied when slicing carrots, cucumbers, sweet potatoes, potatoes, kohlrabi … to prepare crispy dishes, stir-fries, salads or as a garnish.

4. Chiffonade

Chiffonade is finely chopped. This type of shreds is often used for vegetables, leaves like lemon leaves to sprinkle on chicken or cabbage to make a salad …

5. Shred

Shred is a method of cutting long fibers or shavings. Often used to prepare salads, salads. The requirement of long fibers is that they need to be uniformed, not broken into small fibers.

6. Large dice

Large Dice is a large diced method, often used to cut vegetables such as carrots, potatoes, beetroot … Vegetables sliced in this way are often used to make Vietnamese-style soup with size, about 1x1x1cm.

7. Small dice

With small dice cut, vegetables will be about 3x3x3 mm – used to prepare soups, porridge … Small Dice is small diced. This kind of slicing usually applies to vegetables like potatoes, carrots … but smaller than Large Dice and used to prepare porridge, soup.

8. Brunoise dice

Brunoise Dice is the smallest way to dice. Normally, people will cut in the form of small sticks, and then cut into this smallest pomegranate seeds, the size of the vegetables to be manipulated is only about 2x2x2 mm. Brunoise Dice-style vegetables are often used to prepare soups, fried balls, or garnish dishes …

9. Mince

Mince is a type of chopped, often used to mince garlic, chili, lemongrass to make ingredients for marinating fish, meat or non-aromatic, making the sauce…

 

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