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Precision cuts

Precision cuts add colour and structure to a dish. We explain the more common precision cuts.
© International Culinary Studio

Precision or classic cuts are used to add colour and structure to menu items. These cuts display the chef’s skill and attention to detail. Precision cuts are used for a variety of vegetables such as celery, beetroot, carrots, turnips and courgettes/baby marrow. Julienne of vegetables can be used for soups, as garnish on meat dishes or with seafood dishes.

You will notice that we give you the size, as you see this is ‘precision’ work.

Julienne

This is an additional video, hosted on YouTube.

Types of fruit or vegetable: Carrots, Courgettes, Parsnips, beetroot. Size: 3x3x40mm. Used for: Mostly as garnish.

Brunoise

This is an additional video, hosted on YouTube.

Types of fruit or vegetable: Carrots, Courgettes, Parsnips, Beetroot. Size: 3x3mm. Used for: Garnish for Consommé.

Jardinière

This is an additional video, hosted on YouTube.

Types of fruit or vegetable: Carrots, Courgettes/Baby Marrow, Parsnips, Beetroot. Size: 5x5x20mm. Used for: As a main vegetable on a plate.

Continue to the next step to explore more precision cuts –

© International Culinary Studio
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