The document describes different cuts and preparations of vegetables used in cooking, including paysanne, batonnetes de legumes, julienne, brunoise, bouquet garni, turned vegetables, chiffonade, and carrot vichy. Each preparation is defined by its dimensions and common uses in soups, sauces, salads, stocks, and as sides or garnishes.
The document describes different cuts and preparations of vegetables used in cooking, including paysanne, batonnetes de legumes, julienne, brunoise, bouquet garni, turned vegetables, chiffonade, and carrot vichy. Each preparation is defined by its dimensions and common uses in soups, sauces, salads, stocks, and as sides or garnishes.
The document describes different cuts and preparations of vegetables used in cooking, including paysanne, batonnetes de legumes, julienne, brunoise, bouquet garni, turned vegetables, chiffonade, and carrot vichy. Each preparation is defined by its dimensions and common uses in soups, sauces, salads, stocks, and as sides or garnishes.
leeks, radish, H- 0.2 cm poultry dishes cabbage, onions, bell pepper, pumpkin
Batonnetes de L- 4cm Vegetables siding
Legumes W- 0.5cm for main dish & - Carrots, H- 0.5cm salad radish, pumpkin
Julienne L- 4cm Flavouring &
- Lettuce, W- 0.1 cm garnish for soups, cabbage salad, pates & terrines
Brunoise 1 mm- all sides Flavouring &
- Carrots, garnish in salads, radish, leeks, soups, pate, cabbage, terrines, meat & onions, bell poultry dishes pepper, pumpkin
Bouquet Garni All items are tied Flavouring for
- Onions 50% together with white stocks and - Leeks 30% string beef stocks - Carrots 30% - Celery 30%
COOKERY 10 | ROMIE ANN B. DAWATON
[Document subtitle] Turned Vegetables L 3-4 cm Vegetables siding - Carrots D- 1.5 cm for main courses - Radish and garnish for - pumpkin glazing preparation.
Chiffonade 2 mm thick Shrimps cocktail,
- lettuce salads, garnish for - cabbage cold dishes