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Cuts

Macédoine

Macédoine

Macédoine is a classic garnish made by cutting several vegetables (such as carrot, potato, peas, and green beans) into equal small cubes of about 5 millimeters, then boiling and combining them together. The same technique is applied to fruits as well, producing a sweet mixture called macédoine de fruits. The name references Macedonia, evoking a region made up of different peoples.

Where It’s Used

“Prepare a garnish by cutting the vegetables into macédoine (small dice) and boiling them.”

Glossary

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B
Benzer

Brunoise

Brunoise is a knife-cutting technique in which vegetables or fruit are cut into small cubes measuring approximately 2–3 millimeters on each side. First cut the ingredient into thin strips (julienne), then cut across the strips to make evenly sized small cubes. This technique is often used when preparing soups, sauces, and garnishes.
J
Benzer

Jardinière Cut

A jardinière cut is a classic garnish technique in which vegetables are cut into small sticks measuring approximately 3 × 3 × 18 mm. The name comes from the French word for “gardener,” and this cut is generally used for mixed boiled vegetable garnishes. It resembles the batonnet cut but is shorter.
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