Vegetable Shapes

CHIFFONADE: Roll the leaves tightly and slice the rolls to make whispy slices of leafy vegetables. You can control the size of the chiffonade by controlling the thickness of your slices.

PAYSANNE: Cut carrot sections in half lengthwise. Cut each half into 3 lengthwise wedges. Slice the wedges into tiny triangles.

BRUNOISE: Cut tiny dice from julienned sticks.

RONDELLES: Slice cylindrical vegetables into rounds. Holding the knife facing slightly inward will keep the rondelles from running all over the cutting board.

JULIENNE: Slice the vegetable, here a cleaned leek sheaf is shown, 1/16 inch thick.

BÀTONNETS: Slice a root vegetable, such as a turnip, about ⅛ inch thick, and then cut the slices into sticks of the same width.