Cutting Vegetables: What Types of Cuts Are There?

If you want to cut vegetables, you have the choice between different cut shapes. These can be roughly divided into cube shapes, strips and slices.

• Slices: The most well-known cut is the Paysanne. In French, this means “peasant style”. The square discs are about 2 millimeters thick and have an edge length of about 10 by 10 millimeters. Round slices, for example of carrots, are called vichy. Then there are the gaufrettes, which are slices cut like waffles.
• Strips: The finest cut shape for vegetable strips is called juliennes. The strips are about 1 to 2 millimeters thick, up to 5 centimeters long, and are good for salads. Bâtonnets can be translated as chopsticks and is the term for vegetable sticks that are around 10 millimeters thick and also around 5 centimeters long. These are particularly good for taking dips.
• Cubes: Very fine cubes with a maximum thickness of 2 millimeters are also known as brunoise when cut. Slightly thicker cubes, up to 5 millimeters thick, are called jardinières and larger vegetable cubes around 10 millimeters thick are called macédoines. There are also walnut-sized cubes of onions and root vegetables that are roasted. This form of preparation and cutting is called Mirepoix.

Coarser cut shapes such as Paysannes, Vichy, Gaufrettes, Bâtonnets, Macédoines or Mirepoix are particularly suitable for vegetable side dishes. Finely cut shapes such as juliennes or jardinières look particularly decorative but are also suitable as an ingredient in salads or soups. A particularly fine cut such as brunoise is suitable for sprinkling on soups and salads.