This is the cutting of food, usually vegetables, into specific sizes and shapes in order to garnish/enhance the presentation of the food.
▪Julienne - long, thin matchstick strips ( 3mm × 3mm × 40mm)
▪Brunoise - very fine dice (3mm) [cut Julienne first and then dice]
▪Jardiniere - baton (4mm × 4mm × 20mm)
▪Macedione - large dice (8mm dice)
▪Paysanne - thin slices (shapes vary)
▪Chiffonade - very fine slicing ( lettuce, herbs etc)
▪Julienne - long, thin matchstick strips ( 3mm × 3mm × 40mm)
▪Brunoise - very fine dice (3mm) [cut Julienne first and then dice]
▪Jardiniere - baton (4mm × 4mm × 20mm)
▪Macedione - large dice (8mm dice)
▪Paysanne - thin slices (shapes vary)
▪Chiffonade - very fine slicing ( lettuce, herbs etc)
This picture below gives an adequate description of a variety of cuts including irregular and a measurement for the different types.
When using a knife, it is important to use the correct method for handlage of vegetables. Practice keeping your fingers holding the vegetable curled maintaining a firm grip on the vegetable as well as the knife.