Julienne, Chiffonade, Jardiniere, Brunoise, Macedoine and Paysanne. Make your cooking even more impressive! Learn these 6 Formal Vegetable Cuts: http://www.wikihow.com/Do-Formal-Vegetable-Cuts | wikiHow
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French Knife Cuts Julienne/Fine Julienne: Long, thin matchstick cuts. Brunoise/Fine Brunoise: Very small, fine dice, typically derived from the julienne cut. Bátonnét/Báto: Thicker stick cuts, similar to large French fries. Chiffonade: A technique for finely shredding rolled leafy greens or herbs. | Savory Secrets
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Rezanje 🔪 Baton 1,3 cm Batonnet 0,6 cm Julienne/Allumet 0.3 cm Fine julienne 0.15 cm Parmentier 1,3 cm Macédoine 0,6 cm Brunoise 0,3 cm Fine Brunoise 0.15 cm | Antonio Brajković
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