Culinary Vegetable Cuts. Let Master Chef Friedenreich teach you like a pro. Styles of knives the honing process and the proper way to hold the knife.
This vegetable cuts course will teach you essentials and safe professional chef knife skills. Legal vegetables are defined for regulatory tax and other purposes. Often used as a garnish for consomm.
Welcome to the Knife Skills and Vegetable Cuts course.
Images courtesy of vegetablesconz VEGETABLE STorAGE Brunoise This is a very small diced cube sized between 1-3 mm square. In this course you will learn the proper way to safely hold your knives and how to cut various vegetables into various. This list includes botanical fruits such as pumpkins and does not include herbs spices cereals and most culinary fruits and culinary nuts. 03082015 Brunoise and Macedoine Cuts Regarding the way these vegetable cuts are used it is also not very complicated the Brunoise and the Julienne cuts are used mostly use as garnish only usually when serving soup or food on plates for guest or in a fine dining restaurant setting.