18 Different Cuts of Vegetables with their Sizes & Description

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Different types vegetables cut

“Are you tired of the same old, boring vegetable cuts? Look no further! In this post, we will be diving into the world of vegetable cutting techniques, discussing the different types of cuts of vegetables their uses in cooking. From Juliene to Mincing,

we will explore the various ways to chop, slice, and dice your fruits and vegetables to elevate your dishes to the next level. Whether you’re a professional chef or a home cook, this post will provide you with the knowledge and inspiration to add some variety to your vegetable cutting techniques and take your cooking to the next level. So, let’s get started and learn how to cut vegetables like a pro.

Different Types of Vegetables Cut

1) Julienne

Julienne cut is a knife technique used to cut fruits and vegetables into thin, matchstick-sized pieces. The size of a julienne cut can vary depending on the desired final dish or recipe.

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Julienne cuts of vegetables

Size – Typically the pieces are about 2-3 inches long and about 1/16 inch thick.

Uses – This type of cut is often used for dishes such as stir-fries, salads, and garnishes.


 

2) Jardiniere cuts of vegetables

Jardinière is a French culinary term referring to a specific way of cutting vegetables into large, irregularly-shaped pieces. irregular shape is meant to add visual interest to the dish.

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Jardiniere cut

Size – They are usually cut larger than a julienne cut, about ½ inch to 1 inch square.

Uses – Used for dishes such as stews, casseroles, and braised dishes, where the vegetables are cooked for a longer period of time and their shape is not as important as the julienne cut.


3) Brunoise vegetable cut

Brunoise is the way of cutting vegetables into very small, uniformly-sized, diced pieces. The uniform size also adds visual interest to the dish, making it more aesthetically pleasing.

Brunoise cuts

Size – The size of a brunoise cut is usually around 1/8 inch square, but can vary depending on the desired final dish.

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Uses – This type of cut is often used for dishes such as soups, sauces, and garnishes, where the small size of the diced vegetables ensures they will cook quickly and evenly.

How to do the Brunoise cutting Read the post Brunoise Cut of Vegetables, Size, Uses, & How to do it ?


4) Turned cut

Turning vegetable cut refers to a specific cutting technique where vegetables are cut into thin, elongated pieces that are similar in shape and size. Some common vegetables that are often turned include carrots, zucchini, cucumbers, and potatoes. To make turning cuts, you can use a sharp knife or a mandoline slicer.

Turned cuts of vegetables

Size – The size of the Turned cut can vary, but the pieces are typically about 1/8 inch thick and 2-3 inches long.

Uses – These types of cuts are often used for decorative purposes, such as in salads, or as a garnish for soups or entrees. It can also be used for french fry or potato chips.


5) Slicing cut

Slicing is a cutting mostly used in cut of fruits and vegetables into thin, flat pieces. Some common vegetables that are often sliced include tomatoes, cucumbers, onions, and mushrooms. To slice, you can use a sharp knife or a mandoline slicer.

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Slicing cut of carrot

Size – The size of the slices can vary depending on the desired outcome and the vegetable being used, but they are typically between 1/16 thicken.

Uses – Sliced fruits and vegetables are often used in salads, sandwiches, and as a topping for pizzas and other dishes. They can also be used as the main ingredient in dishes such as eggplant parmesan, or in stir fry.


6) Paysanne cuts

Paysanne is a type of knife cut used in French cuisine. It is a small, thin slice of a vegetable or fruit that is typically cut into a round or oval shape. The cut is often used to add visual interest to a dish and can be used in salads, as a garnish, or as a component of a composed plate. The term “paysanne” means “peasant” in French and likely refers to the rustic and simple appearance of the cut.

Payssane cuts of vegetables

Size – The size of the cut can vary in types of vegetables or fruits.

Uses – Paysanne cuts are often used as a decorative garnish or as a component in a dish such as a ratatouille. It is also used as a side dish as it can be sautéed, fried or roasted.


7) Macedoine vegetables cut

Macedoine vegetable cut refer to a specific cutting technique where vegetables are cut into small, uniform, dice-shaped pieces. Some common vegetables that are often cut Macedoine style include carrots, potatoes, turnips, celery root, and bell peppers. It’s a versatile cut that allows vegetables to be cooked evenly and quickly.

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Macedoine cuts

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Size – The size of the cut can vary, but the pieces are typically about ¼ inch in size.

Uses – Macedoine cuts are often used in salads, stews, soups, and as a garnish for other dishes. It also can be used to make vegetable tian or a ratatouille.

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8) Chiffonade cut

Chiffonade cuts of vegetables refer to a specific cutting technique where vegetables, usually leafy greens, are cut into thin, long ribbons. Some common vegetables that are often cut into chiffonade include spinach, lettuce, basil, and other herbs. To make chiffonade cuts, you stack the leaves, roll them tightly, and then slice them crosswise into thin ribbons.

Chiffonade cuts of vegetables

Size – The size of the cut can vary, but the ribbons are typically about 1/8 inch wide and 2-3 inches long.

Uses – Chiffonade cuts are often used as a garMacedoine cuts are often used in salads, stews, soups, and as a garnish for other dishes. It also can be used to make vegetable tian or a ratatouille.

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Want to more about Chiffonade cuts Read What is the Chiffonade cuts of vegetables and How to do it?


9) Lozenge cut

Lozenge vegetables cut refers to a specific cutting technique where vegetables are cut into diamond-shaped pieces. Some common vegetables that are often cut Lozenge style include carrots, potatoes, turnips, celery root, and bell peppers. It’s a versatile cut that allows vegetables to be cooked evenly and quickly.

Lozenge cut of carrot

Size – The size of the cut can vary, but the pieces are typically about ¼ inch to ½ inch thick.

Uses – Lozenge cuts are often used in salads, stews, soups, and as a garnish for other dishes. They can also be used to make vegetable tian or a ratatouille. It’s also used in French cooking in dishes such as Pot-au-feu which is a traditional French beef stew.


10) Tourne cut

Tourne cuts of vegetables refer to a specific cutting technique where vegetables are cut into small, cone or football-shaped pieces with 7 sides. Some common vegetables that are often cut Tourne style include potatoes, carrots, turnips, and cucumbers. It’s a technique that requires some skill and practice to master as it’s not a common cut in home cooking.

Tourne cuts

Size – The size of the cut can vary, but the pieces are typically about ¼ inch to ½ inch thick.

Uses – Tourne cuts are often used as a decorative garnish or as a component in a dish such as a ratatouille. They can also be used in soups, stews, and sautés.


11) Segments cut

Segment cuts of vegetables refer to a specific cutting technique where vegetables are cut into small, individual sections or pieces. Some common vegetables that are often cut into segments include citrus fruits (oranges, lemons, limes, etc), onions, and bell peppers. To make segment cuts, you first cut off the top and bottom of the fruit or vegetable, then carefully cut away the skin and pith, exposing the individual segments. The segments can then be further cut as desired.

Segment cuts of lemon

Size – The size of the cut can vary, depends on which vegetables or fruits you choose.

Uses – Segments cuts are often used in salads, salsas, and as a garnish for other dishes. They can also be used to add flavor and color to dishes such as fish or poultry.


12) Fluting cut

Fluting cuts of vegetables refers to a specific cutting technique where vegetables, usually mushrooms, are cut into a decorative shape by making shallow, curved cuts along the edges.. The fluting cuts are made with a sharp paring knife.

Fluting cut of mushroom

Size – The size of the cuts can vary, but the cuts are typically about ¼ inch deep and ¼ inch wide, and the width of the cuts depends on the size of the mushroom cap.

Uses – The technique is used to give the mushroom a more elegant and finished look, and it’s often used in fancy dishes or as a garnish.


13) Matignon vegetable cut

Matignon cuts of vegetables refer to a specific cutting technique where vegetables are cut into small, fine diced pieces. Some common vegetables that are often cut Matignon style include onions, carrots, celery, and bell peppers.

Matignon vegetable cut

Size – The size of the cut can vary, but the pieces are typically about ¼ inch to 1/8 inch in size.

Uses – Matignon cuts are used to make a traditional French mixture of diced vegetables, herbs, and butter called “Mirepoix” which is used to flavor stocks, soups and stews. It’s also used to make the base for a “Sofrito” in Spanish and Latin American cuisine. The small diced vegetables are sautéed in oil or butter and can be used as a base for a sauce or a stew.


14) Chopping

Chopping is a cutting technique used to cut fruits and vegetables into small, irregular pieces. Some common vegetables that are often chopped include onions, garlic, celery, bell peppers, and herbs. To chop, you can use a sharp knife or a food processor.

Chopping of vegetables

Size – The size of the cut can vary.

Uses – Chopped fruits and vegetables are often used in recipes that call for a strong, flavorful base, such as soups, sauces, and stews. They can also be used to make salsa, guacamole, or as a topping for pizzas and other dishes. They can also be used as an ingredient in salads, sandwiches, and stir fry.


15) Shredded

Shredded cuts of vegetables refer to a cutting technique where vegetables are cut into long, thin strips or pieces. Some common vegetables that are often shredded include carrots, cabbage, zucchini, and potatoes. To shred, you can use a sharp knife, a box grater, or a food processor with a shredding attachment.

Shredded of carrot

 

Size – The size of the cut can vary, but the pieces are typically between 1/8 inch and ¼ inch wide, and 2-3 inches long.

Uses – Shredded fruits and vegetables are often used in salads, sandwiches, soups, and as a topping for pizzas and other dishes. They can also be used as an ingredient in stir fry, coleslaw, and pancakes (potato pancakes). It can also be used for making hash browns or for garnishing.


16) Parisienne

Parisienne cuts of vegetables refer to a specific cutting technique where vegetables are cut into small, round, ball-shaped pieces using a Parisienne scoop. Some common vegetables that are often cut Parisienne style include potatoes, carrots, turnips, and onions.

Parisienne cut

Size – The size of the cut can vary, but the pieces are typically about ½ inch in diameter.

Uses – These cuts are often used as a decorative garnish or as a component in a dish such as a ratatouille or a vegetable tian. It’s also used as a side dish as it can be sautéed, fried or roasted. The Parisienne scoop is a small round scoop with a fluted edge, specifically designed to make these cuts.


17) Wedges

Wedges cuts of vegetables refer to a specific cutting technique where vegetables are cut into wedges, usually by cutting them into quarters or sixths depending on the shape and size of the vegetable. Some common vegetables that are often cut into wedges include potatoes, sweet potatoes, onions, bell peppers, and tomatoes.

Wedges cuts of potato

Size – The size of the cut can vary depending on the vegetable, but the wedges are typically between ½ inch and 1 inch thick.

Uses – Wedges cuts are often used for roasting, grilling, or frying, and are often served as a side dish. They can also be used as a topping for pizzas and as an ingredient in salads. They can also be used to make vegetable tian or a ratatouille. The wedges can be seasoned with herbs, spices or oil before cooking to add extra flavor.


18) Mincing

Mincing is a cutting technique used to finely chop fruits and vegetables. Some common fruits and vegetables that are often minced include garlic, onions, ginger, and herbs. To mince, you can use a sharp knife, a food processor, or a grater. Mincing is a versatile cutting technique that can be used to add flavor and texture to a wide range of dishes.

Mincing cuts of carrot

Size – The size of the cut can vary, but it is generally small, with each piece measuring about 1/8 inch or smaller.

Uses – Minced fruits and vegetables are often used in recipes that call for a strong, flavorful base, such as soups, sauces, and stews. They can also be used to make pesto, salsa, guacamole, and as a topping for pizzas and other dishes.


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