Cutting Techniques
Brunoise: regular cubes, soups, sauces
paysanne:
dishes: soups
shape: dividing in vegetable
for: vegetable
olivettes:
disches: quartes
for: vegetable
matignon
for: carrots, onions, celery.
macedonie
chiffonnade:
dishes: aromatise, vegetable side dish .
chiffonnade: fine juliene
batons:
shape: batos
for: carrots,celery
chopping
for: herbs
shape: irregular pices.