How to master the basic vegetable cutting techniques

Julienne Cut:
Thin and long strips.

Brunoise Cut :
1/8 inch × 1/8 inch × 1/8 inch cubes.

Paysanne/mirepoix Cut:
1/2 x 1/2 x 1/2 in thick cubes

Jardinière Cut:
Thicker Julianne strips.

Chiffonade Cut:
A cutting technique in which leafy green vegetables are cut into long, thin strips.

Concasse Cut:
A cutting technique in which tomato is chopped into very small cubes.

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