Classic Vegetable Cuts

Classic French cooking uses specific vegetable cuts depending on the type or preparation of the dish or the recipe. The size of the cut depends on the amount of cooking time required and the cooking process used. The form depends on whether it will be served as a garnish with the dish or not. In French cooking, two types of garnish are used: la garniture de cuisson, often referred to as the aromatic garnish, which is used during the cooking process, and la garniture de caisson, which is served with the cooked food. An example would be braised lettuce. Other international cuisines share the same rules, but do not have clear designations for each cut.