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Basic Cuts of Vegetables

Every cook should master these basic cuts of vegetables because different types shapes and sizes of vegetables, not only make the food appearance good but also help the food cook more easily, and taste better. Basic cuts were shown to the students like Brunoise (Fine Dice),Chiffonade(Shredding),Julienne/ allumette(Match stick cuts),Macedoine(Small dice),Parmentier(Medium dice),Carre(Large Dice),Slicing.,Mincing.