Mise en place preparation for fish and vegetables vocabulary

What's this type of cut for vegetables?

• Mirepoix

• turning/tourné

• parisienne

• julienne

What's this type of cut for vegetables?

• Mirepoix

• Parisienne

• Brunoise

• rounds/rondelle

What's this type of cut for vegetables?

• turning/tourné

• brunoise

• julienne

• parisienne

What's this type of cut for vegetables?

• brunoise / diced

• turning / tourné

• mirepoix

• julienne

What's this type of cut for vegetables?

• brunoise/diced

• rounds/rondelle

• mirepoix

• julienne

Tags

CCSS.L.1.6

CCSS.L.3.6

CCSS.L.4.6

CCSS.L.K.5A

What's this type of cut for vegetables?

• parisienne

• rounds/rondelle

• turning/tourné

• brunoise/diced

This is the name of a cut for vegetables that is similar to julienne, but it is bigger. The pieces are about 5mm x 5 mm x 5 cm

• parisienne

• jardinière

• chiffonade

• oblique

Tags

CCSS.RI.11-12.4

CCSS.RI.7.4

CCSS.RI.8.4

CCSS.RI.9-10.4

CCSS.RI.9-10.4

In this preparation technique we gather soft herb leaves together and stack them in a pile, then roll them up and slice the leaves very finely.

• chiffonade

• parisienne

• oblique

• baton

For this technique we create spheres. We can sometimes use an ice cream scoop.

• parisienne

• mirepoix

• oblique

• baton

It is like julienne and jardinière, but the cuts are much much larger. We cut vegetables in pieces of about 1,5 cm x 5 cm.

• baton

• oblique

• julienne

• jardinière