Brunoise (bronze)
It is a way of cutting vegetables. Vegetables are cut into very small square cubes, between 1-3 mm in size. They are used as a garnish for consommé (a transparent vegetable soup). The vegetables used are carrots, onions, celery and turnips.
Chiffonade (chiffonade)
It is a way of cutting vegetables that we use when we want to cut wide-leafed vegetables into thin strips. The vegetable leaves are placed one on top of the other, rolled up tightly into a roll and cut into thin strips with a sharp knife. We use this method when we want to make a garnish or a salad with vegetables and herbs.
Mirepoix (mirepoix)
It is a way of cutting vegetables (finely chopped) into cubes about 6mm in size, which are to be used as a base for sauces or to enhance the flavour of meat, fish or shellfish-based dishes. Typically these vegetables are onion, celery and carrot.
Emince (Emince)
It is a way of cutting vegetables, especially onions, when they are cut into thin slices.
Macedoine (Masentuan)
It is the brunoise type of cut but in 5mm (half a centimetre) size. Vegetables commonly used are carrot, celery, onion. This way is also used in cutting fruit for fruit salads.
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