5 Classical Vegetable Cut

Mirepoix
Selection of rough cut vegetables (eg carrots, celery and onions).
Most often used when making meat and vegetables stocks.
Since the vegetables are used as a flavoring element,
accurate size and shape are less important

Julienne
Thinly sliced vegetable sticks 2” to 3” long and often 1/8”
square or smaller. Begin with a julienne and create a fine cube
dice by slicing the lengths with a chef’s knife

Brunoise
An extract and fine dice to 1/8” square or smaller. Begin
with a julienne cut and create a fine cube dice by slicing the
lengths with a chef’s knife

Batons and Jardiérs
Matchstick lengths and thicker version of the julienne cut to
about ¼” square. The batons can be cut with a chef’s knife or
French mandolin equipped with the 7 mm cutting blade

Chiffonade
Thin strips often used for herbs or any leafy vegetables. Stack the leaves and roll tightly to create a cigar shape, and then slice across the roll to create fine ribbons. Makes a nice decorative garnish