{"id":3177,"date":"2025-03-15T03:00:11","date_gmt":"2025-03-15T03:00:11","guid":{"rendered":"https:\/\/gizigo.id\/en\/?p=3177"},"modified":"2025-05-21T07:29:09","modified_gmt":"2025-05-21T07:29:09","slug":"vegetable-cuts-chart-printable-pdf","status":"publish","type":"post","link":"https:\/\/gizigo.id\/en\/vegetable-cuts-chart-printable-pdf\/","title":{"rendered":"Vegetable Cut Technique Chart (by Registered Dietitian)"},"content":{"rendered":"\n<div class=\"wp-block-group\"><div class=\"wp-block-group__inner-container is-layout-constrained wp-block-group-is-layout-constrained\">\n<p>A chef once told me the simplest method to master <strong><a href=\"https:\/\/gizigo.id\/en\/when-must-a-knife-be-cleaned-and-sanitized\/\">knife<\/a><\/strong> handling: Buy 10 lbs of onions or potatoes, then practice a basic cutting technique by cutting them over and over and over and over and over and over.<\/p>\n\n\n\n<p>The catch is to deliberately make slow, perfect cuts. Aim to do them smoothly. The speed will naturally come after that.<\/p>\n\n\n\n<p>As for the ingredients you&#8217;ve cut, just make some caramelized onions or French onion soups from it.<\/p>\n\n\n\n<p>After that, choose other cutting techniques and practice the same way.<\/p>\n\n\n\n<p>So, what are the cutting techniques you can practice on? You can download this printable list foar a cheat sheet by clicking the button below.<\/p>\n\n\n\n<div data-wp-interactive=\"core\/file\" class=\"wp-block-file aligncenter\"><object data-wp-bind--hidden=\"!state.hasPdfPreview\" hidden class=\"wp-block-file__embed\" data=\"https:\/\/gizigo.id\/en\/wp-content\/uploads\/sites\/12\/2025\/03\/DOWNLOADABLE-Vegetable-Cutting-Technique.pdf\" type=\"application\/pdf\" style=\"width:100%;height:600px\" aria-label=\"PDF embed\"><\/object><a href=\"https:\/\/gizigo.id\/en\/wp-content\/uploads\/sites\/12\/2025\/03\/DOWNLOADABLE-Vegetable-Cutting-Technique.pdf\" class=\"wp-block-file__button wp-element-button\" download><strong>CLICK HERE TO DOWNLOAD<\/strong><\/a><\/div>\n\n\n\n<p>Below is the summary of vegetable cut techniques chart on this page.<\/p>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-full\"><img data-recalc-dims=\"1\" decoding=\"async\" width=\"800\" height=\"853\" src=\"https:\/\/i0.wp.com\/gizigo.id\/en\/wp-content\/uploads\/sites\/12\/2025\/03\/Comparison-Vegetable-Cut-Technique-Chart.jpg?resize=800%2C853&#038;ssl=1\" alt=\"Comparison chart of different vegetable cut techniques\" class=\"wp-image-3217\" srcset=\"https:\/\/i0.wp.com\/gizigo.id\/en\/wp-content\/uploads\/sites\/12\/2025\/03\/Comparison-Vegetable-Cut-Technique-Chart.jpg?w=800&amp;ssl=1 800w, https:\/\/i0.wp.com\/gizigo.id\/en\/wp-content\/uploads\/sites\/12\/2025\/03\/Comparison-Vegetable-Cut-Technique-Chart.jpg?resize=281%2C300&amp;ssl=1 281w, https:\/\/i0.wp.com\/gizigo.id\/en\/wp-content\/uploads\/sites\/12\/2025\/03\/Comparison-Vegetable-Cut-Technique-Chart.jpg?resize=768%2C819&amp;ssl=1 768w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/><\/figure>\n<\/div>\n\n\n<table id=\"tablepress-67\" class=\"tablepress tablepress-id-67\" aria-describedby=\"tablepress-67-description\">\n<thead>\n<tr class=\"row-1\">\n\t<th class=\"column-1\"><strong>NAME<\/strong><\/th><th class=\"column-2\"><strong>CUTS<\/strong><\/th>\n<\/tr>\n<\/thead>\n<tbody class=\"row-striping row-hover\">\n<tr class=\"row-2\">\n\t<td class=\"column-1\">Chiffonade (shredding)<\/td><td class=\"column-2\">Long, ribbon-like cuts.<\/td>\n<\/tr>\n<tr class=\"row-3\">\n\t<td class=\"column-1\">Julienne \/ Allumette (match stick cuts)<\/td><td class=\"column-2\">Long cuts of 3-4 cm (1.1-1.5 in) length and 1 mm (0.04 in) thickness.<\/td>\n<\/tr>\n<tr class=\"row-4\">\n\t<td class=\"column-1\">Baton \/ Batonette<\/td><td class=\"column-2\">Long cuts of 3-4 cm (1.1-1.5 in) length and 0.5 cm (0.2 in).<\/td>\n<\/tr>\n<tr class=\"row-5\">\n\t<td class=\"column-1\">Brunoise (fine dice)<\/td><td class=\"column-2\">Dice cut with 0.2 x 0.2 x 0.2 cm (0.08 x 0.08 x 0.08 in) size.<\/td>\n<\/tr>\n<tr class=\"row-6\">\n\t<td class=\"column-1\">Macedoine (small dice)<\/td><td class=\"column-2\">Dice cut with 1 x 1 x 1 cm (0.4 x 0.4 x 0.4 in) size.<\/td>\n<\/tr>\n<tr class=\"row-7\">\n\t<td class=\"column-1\">Parmentier (medium dice)<\/td><td class=\"column-2\">Dice cut with  1.3 x 1.3 x 1.3 cm (0.5 x 0.5 x 0.5 in) size.<\/td>\n<\/tr>\n<tr class=\"row-8\">\n\t<td class=\"column-1\">Carre (large dice)<\/td><td class=\"column-2\">Dice cut with 2 x 2 x 2 cm (0.8 x 0.8 x 0.8 in) size.<\/td>\n<\/tr>\n<tr class=\"row-9\">\n\t<td class=\"column-1\">Slicing<\/td><td class=\"column-2\">Thin, broad cuts (no standard size).<\/td>\n<\/tr>\n<tr class=\"row-10\">\n\t<td class=\"column-1\">Concasse<\/td><td class=\"column-2\">Peeling, desseding, and chopping tomato.<\/td>\n<\/tr>\n<tr class=\"row-11\">\n\t<td class=\"column-1\">Chopping<\/td><td class=\"column-2\">Chopping irreggularly (no standard size).<\/td>\n<\/tr>\n<tr class=\"row-12\">\n\t<td class=\"column-1\">Mincing<\/td><td class=\"column-2\">Chopping into small and fine size.<\/td>\n<\/tr>\n<tr class=\"row-13\">\n\t<td class=\"column-1\">Crushing<\/td><td class=\"column-2\">Crushing with the side of the knife (no standard size).<\/td>\n<\/tr>\n<tr class=\"row-14\">\n\t<td class=\"column-1\">Tourne \/ Noisette<\/td><td class=\"column-2\">Football shape with seven sides and flat ends; usually 5 cm (2 in) length.<\/td>\n<\/tr>\n<tr class=\"row-15\">\n\t<td class=\"column-1\">Chateau<\/td><td class=\"column-2\">Similar to tourne, but with bigger size.<\/td>\n<\/tr>\n<tr class=\"row-16\">\n\t<td class=\"column-1\">Rondelle \/ Washer<\/td><td class=\"column-2\">Round cuts with 0.3-1.2 cm (1\/8\u20131\/2 inches) thickness.<\/td>\n<\/tr>\n<tr class=\"row-17\">\n\t<td class=\"column-1\">Paysanne<\/td><td class=\"column-2\">Thin slices of 1 mm (0.04 in) without changing the shape of the ingredient.<\/td>\n<\/tr>\n<tr class=\"row-18\">\n\t<td class=\"column-1\">Parisienne<\/td><td class=\"column-2\">Scooping the ingredient into ball shapes with the size of a teaspoon scoop.<\/td>\n<\/tr>\n<tr class=\"row-19\">\n\t<td class=\"column-1\">Olivette<\/td><td class=\"column-2\">Olive-shaped cut with 5 cm (2 in) length.<\/td>\n<\/tr>\n<tr class=\"row-20\">\n\t<td class=\"column-1\">Wedges<\/td><td class=\"column-2\">Cut a round ingredient diagonally into equal-sized chucks.<\/td>\n<\/tr>\n<tr class=\"row-21\">\n\t<td class=\"column-1\">Lyonnaise<\/td><td class=\"column-2\">Slicing the onions very thinly, normally to \u00bc inch thick, as half-moons.<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<span id=\"tablepress-67-description\" class=\"tablepress-table-description tablepress-table-description-id-67\">Table of various vegetable cut techniques for cooking.<\/span>\n<!-- #tablepress-67 from cache -->\n\n\n<div style=\"height:100px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n<\/div><\/div>\n\n\n\n<div class=\"wp-block-group\"><div class=\"wp-block-group__inner-container is-layout-constrained wp-block-group-is-layout-constrained\">\n<div class=\"wp-block-columns is-layout-flex wp-container-core-columns-is-layout-9d6595d7 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\" style=\"flex-basis:10%\"><\/div>\n\n\n\n<div class=\"wp-block-column has-theme-palette-7-background-color has-background is-layout-flow wp-block-column-is-layout-flow\" style=\"padding-top:var(--wp--preset--spacing--40);padding-right:var(--wp--preset--spacing--40);padding-bottom:var(--wp--preset--spacing--40);padding-left:var(--wp--preset--spacing--40);flex-basis:70%\">\n<p class=\"has-text-align-center has-small-font-size\"><strong>TABLE OF CONTENTS<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><a href=\"#popular-meals\">List of <\/a><strong><a href=\"#cooking\">The Cutting Techniques <\/a><\/strong><a href=\"#cooking-technique\">for Cooking<\/a>\n<ul class=\"wp-block-list\">\n<li><a href=\"#chiffonade\">Chiffonade<\/a><\/li>\n\n\n\n<li><a href=\"#julienne-alumette\">Julienne \/ Alumette<\/a><\/li>\n\n\n\n<li><a href=\"#baton-batonette\">Baton \/ Batonette<\/a><\/li>\n\n\n\n<li><a href=\"#brunoise\">Brunoise<\/a><\/li>\n\n\n\n<li><a href=\"#macedoine\">Macedoine<\/a><\/li>\n\n\n\n<li><a href=\"#parmentiere\">Parmentiere<\/a><\/li>\n\n\n\n<li><a href=\"#carre\">Carre<\/a><\/li>\n\n\n\n<li><a href=\"#slicing\">Slicing<\/a><\/li>\n\n\n\n<li><a href=\"#concasse\">Concasse<\/a><\/li>\n\n\n\n<li><a href=\"#chopping\">Chopping<\/a><\/li>\n\n\n\n<li><a href=\"#mincing\">Mincing<\/a><\/li>\n\n\n\n<li><a href=\"#crushing\">Crushing<\/a><\/li>\n\n\n\n<li><a href=\"#tourne-noisette\">Tourne \/ Noisette<\/a><\/li>\n\n\n\n<li><a href=\"#chateau\">Chateau<\/a><\/li>\n\n\n\n<li><a href=\"#rondelle-washer\">Rondelle \/ Washer<\/a><\/li>\n\n\n\n<li><a href=\"#paysanne\">Paysanne<\/a><\/li>\n\n\n\n<li><a href=\"#parisienne\">Parisienne<\/a><\/li>\n\n\n\n<li><a href=\"#olivette\">Olivette<\/a><\/li>\n\n\n\n<li><a href=\"#wedges\">Wedges<\/a><\/li>\n\n\n\n<li><a href=\"#lyonnaise\">Lyonnaise<\/a><\/li>\n<\/ul>\n<\/li>\n\n\n\n<li><a href=\"#references\">References<\/a>  <\/li>\n<\/ul>\n<\/div>\n\n\n\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\" style=\"flex-basis:10%\"><\/div>\n<\/div>\n\n\n\n<div style=\"height:100px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n<\/div><\/div>\n\n\n\n<div class=\"wp-block-group\"><div class=\"wp-block-group__inner-container is-layout-constrained wp-block-group-is-layout-constrained\"><style>.wp-block-kadence-advancedheading.kt-adv-heading3177_9f14b0-84, .wp-block-kadence-advancedheading.kt-adv-heading3177_9f14b0-84[data-kb-block=\"kb-adv-heading3177_9f14b0-84\"]{font-style:normal;}.wp-block-kadence-advancedheading.kt-adv-heading3177_9f14b0-84 mark.kt-highlight, .wp-block-kadence-advancedheading.kt-adv-heading3177_9f14b0-84[data-kb-block=\"kb-adv-heading3177_9f14b0-84\"] mark.kt-highlight{font-style:normal;color:#f76a0c;-webkit-box-decoration-break:clone;box-decoration-break:clone;padding-top:0px;padding-right:0px;padding-bottom:0px;padding-left:0px;}.wp-block-kadence-advancedheading.kt-adv-heading3177_9f14b0-84 img.kb-inline-image, .wp-block-kadence-advancedheading.kt-adv-heading3177_9f14b0-84[data-kb-block=\"kb-adv-heading3177_9f14b0-84\"] img.kb-inline-image{width:150px;vertical-align:baseline;}<\/style>\n<h2 id=\"cooking-technique\" class=\"kt-adv-heading3177_9f14b0-84 wp-block-kadence-advancedheading\" data-kb-block=\"kb-adv-heading3177_9f14b0-84\"><strong>The Cutting Techniques for Cooking<\/strong><\/h2>\n\n\n\n<p>When I was studying to become a registered dietitian, cutting ingredients is one of the things I learned (albeit half-hearthedly at that time). Below is a comparison of various cutting techniques I\u2019ve met since. Think of it as a note I made for my culinary nutrition course in those undergrad days.<\/p>\n\n\n\n<div style=\"height:50px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n<\/div><\/div>\n\n\n\n<div class=\"wp-block-group\"><div class=\"wp-block-group__inner-container is-layout-constrained wp-block-group-is-layout-constrained\"><style>.wp-block-kadence-advancedheading.kt-adv-heading3177_1635d3-71, .wp-block-kadence-advancedheading.kt-adv-heading3177_1635d3-71[data-kb-block=\"kb-adv-heading3177_1635d3-71\"]{font-style:normal;}.wp-block-kadence-advancedheading.kt-adv-heading3177_1635d3-71 mark.kt-highlight, .wp-block-kadence-advancedheading.kt-adv-heading3177_1635d3-71[data-kb-block=\"kb-adv-heading3177_1635d3-71\"] mark.kt-highlight{font-style:normal;color:#f76a0c;-webkit-box-decoration-break:clone;box-decoration-break:clone;padding-top:0px;padding-right:0px;padding-bottom:0px;padding-left:0px;}.wp-block-kadence-advancedheading.kt-adv-heading3177_1635d3-71 img.kb-inline-image, .wp-block-kadence-advancedheading.kt-adv-heading3177_1635d3-71[data-kb-block=\"kb-adv-heading3177_1635d3-71\"] img.kb-inline-image{width:150px;vertical-align:baseline;}<\/style>\n<h3 id=\"chifonnade\" class=\"kt-adv-heading3177_1635d3-71 wp-block-kadence-advancedheading\" data-kb-block=\"kb-adv-heading3177_1635d3-71\"><strong>1. Chiffonade (Shredding)<\/strong><\/h3>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-full\"><img data-recalc-dims=\"1\" decoding=\"async\" width=\"800\" height=\"400\" src=\"https:\/\/i0.wp.com\/gizigo.id\/en\/wp-content\/uploads\/sites\/12\/2025\/03\/Infographic-Vegetable-Cut-Technique-1-Chifonnade-rev.jpg?resize=800%2C400&#038;ssl=1\" alt=\"Chifonnade vegetable cut technique infographic\" class=\"wp-image-3221\" srcset=\"https:\/\/i0.wp.com\/gizigo.id\/en\/wp-content\/uploads\/sites\/12\/2025\/03\/Infographic-Vegetable-Cut-Technique-1-Chifonnade-rev.jpg?w=800&amp;ssl=1 800w, https:\/\/i0.wp.com\/gizigo.id\/en\/wp-content\/uploads\/sites\/12\/2025\/03\/Infographic-Vegetable-Cut-Technique-1-Chifonnade-rev.jpg?resize=300%2C150&amp;ssl=1 300w, https:\/\/i0.wp.com\/gizigo.id\/en\/wp-content\/uploads\/sites\/12\/2025\/03\/Infographic-Vegetable-Cut-Technique-1-Chifonnade-rev.jpg?resize=768%2C384&amp;ssl=1 768w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/><\/figure>\n<\/div>\n\n\n<p>Chiffonade in France means \u201cin rags\u201d. However, it\u2019s more understandable to think of it as \u201clittle ribbons\u201d because you cut the ingredients into long, thin strips.<sup><strong><a href=\"#references\">2<\/a><\/strong><\/sup><\/p>\n\n\n\n<p>To make a chiffonade, first stack and roll the vegetable leaves. Then, shred the roll into fine cuts of 1-2 mm (0.04 inches).<\/p>\n\n\n\n<p>These cutting techniques have varied applications in daily cooking activities. You can chiffonade the mint leaves to garnish your dishes. You can slice the vegetable leaves to give your soup or sauces some thin, ribbony texture. You can also add some toppings to your meals by cutting unexpected ingredients like crepes.<\/p>\n\n\n\n<p>Chifonnade is mainly used on leafy vegetables and herbs, such as spinach, lettuce, basil, and cabbage.<sup><strong><a href=\"#references\">2<\/a><\/strong><\/sup> <sup><strong><a href=\"#references\">3<\/a><\/strong><\/sup> It\u2019s easier with broad-leaf vegetables because you can roll them easily.<\/p>\n\n\n\n<p>The slight downside of this cutting technique is that it darkens the edges of your vegetables quickly. The thin ribbon cuts give a lot more surface area for oxidation to occur compared to bigger cuts. Don\u2019t leave the leaves too long after cutting them. It\u2019s better to wait until the last possible moment to chiffonade so you\u2019d get more fresh results.<\/p>\n\n\n\n<div style=\"height:50px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n<\/div><\/div>\n\n\n\n<div class=\"wp-block-group\"><div class=\"wp-block-group__inner-container is-layout-constrained wp-block-group-is-layout-constrained\"><style>.wp-block-kadence-advancedheading.kt-adv-heading3177_17f92b-b4, .wp-block-kadence-advancedheading.kt-adv-heading3177_17f92b-b4[data-kb-block=\"kb-adv-heading3177_17f92b-b4\"]{font-style:normal;}.wp-block-kadence-advancedheading.kt-adv-heading3177_17f92b-b4 mark.kt-highlight, .wp-block-kadence-advancedheading.kt-adv-heading3177_17f92b-b4[data-kb-block=\"kb-adv-heading3177_17f92b-b4\"] mark.kt-highlight{font-style:normal;color:#f76a0c;-webkit-box-decoration-break:clone;box-decoration-break:clone;padding-top:0px;padding-right:0px;padding-bottom:0px;padding-left:0px;}.wp-block-kadence-advancedheading.kt-adv-heading3177_17f92b-b4 img.kb-inline-image, .wp-block-kadence-advancedheading.kt-adv-heading3177_17f92b-b4[data-kb-block=\"kb-adv-heading3177_17f92b-b4\"] img.kb-inline-image{width:150px;vertical-align:baseline;}<\/style>\n<h3 id=\"julienne-alumette\" class=\"kt-adv-heading3177_17f92b-b4 wp-block-kadence-advancedheading\" data-kb-block=\"kb-adv-heading3177_17f92b-b4\"><strong>2. Julienne \/ Alumette<\/strong><\/h3>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-full\"><img data-recalc-dims=\"1\" decoding=\"async\" width=\"800\" height=\"400\" src=\"https:\/\/i0.wp.com\/gizigo.id\/en\/wp-content\/uploads\/sites\/12\/2025\/03\/Infographic-Vegetable-Cut-Technique-2-Julienne-Alumette.jpg?resize=800%2C400&#038;ssl=1\" alt=\"Julienne alumette vegetable cut technique graph\" class=\"wp-image-3222\" srcset=\"https:\/\/i0.wp.com\/gizigo.id\/en\/wp-content\/uploads\/sites\/12\/2025\/03\/Infographic-Vegetable-Cut-Technique-2-Julienne-Alumette.jpg?w=800&amp;ssl=1 800w, https:\/\/i0.wp.com\/gizigo.id\/en\/wp-content\/uploads\/sites\/12\/2025\/03\/Infographic-Vegetable-Cut-Technique-2-Julienne-Alumette.jpg?resize=300%2C150&amp;ssl=1 300w, https:\/\/i0.wp.com\/gizigo.id\/en\/wp-content\/uploads\/sites\/12\/2025\/03\/Infographic-Vegetable-Cut-Technique-2-Julienne-Alumette.jpg?resize=768%2C384&amp;ssl=1 768w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/><\/figure>\n<\/div>\n\n\n<p>The julienne or alumette technique is more commonly referred to as the matchstick cut because the final shape and size are similar to that of a matchstick.<sup><strong><a href=\"#references\">4<\/a><\/strong><\/sup> The cut is usually 3-4 cm (1.1\u20131.5 inches) with a thickness of 1 mm (0.04 inches).<sup><strong><a href=\"#references\">5<\/a><\/strong><\/sup><\/p>\n\n\n\n<p>This cutting method can be used to make garnishes or prepare vegetables for stir-frying. The most common vegetables prepared using julienne are zucchini, carrots, and paprika.<\/p>\n\n\n\n<div style=\"height:50px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n<\/div><\/div>\n\n\n\n<div class=\"wp-block-group\"><div class=\"wp-block-group__inner-container is-layout-constrained wp-block-group-is-layout-constrained\"><style>.wp-block-kadence-advancedheading.kt-adv-heading3177_0fb874-52, .wp-block-kadence-advancedheading.kt-adv-heading3177_0fb874-52[data-kb-block=\"kb-adv-heading3177_0fb874-52\"]{font-style:normal;}.wp-block-kadence-advancedheading.kt-adv-heading3177_0fb874-52 mark.kt-highlight, .wp-block-kadence-advancedheading.kt-adv-heading3177_0fb874-52[data-kb-block=\"kb-adv-heading3177_0fb874-52\"] mark.kt-highlight{font-style:normal;color:#f76a0c;-webkit-box-decoration-break:clone;box-decoration-break:clone;padding-top:0px;padding-right:0px;padding-bottom:0px;padding-left:0px;}.wp-block-kadence-advancedheading.kt-adv-heading3177_0fb874-52 img.kb-inline-image, .wp-block-kadence-advancedheading.kt-adv-heading3177_0fb874-52[data-kb-block=\"kb-adv-heading3177_0fb874-52\"] img.kb-inline-image{width:150px;vertical-align:baseline;}<\/style>\n<h3 id=\"baton-batonette\" class=\"kt-adv-heading3177_0fb874-52 wp-block-kadence-advancedheading\" data-kb-block=\"kb-adv-heading3177_0fb874-52\"><strong>3. Baton \/ Batonette<\/strong><\/h3>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-full\"><img data-recalc-dims=\"1\" decoding=\"async\" width=\"800\" height=\"400\" src=\"https:\/\/i0.wp.com\/gizigo.id\/en\/wp-content\/uploads\/sites\/12\/2025\/03\/Infographic-Vegetable-Cut-Technique-3-Batonette.jpg?resize=800%2C400&#038;ssl=1\" alt=\"Batonette vegetable cut technique illustration\" class=\"wp-image-3224\" srcset=\"https:\/\/i0.wp.com\/gizigo.id\/en\/wp-content\/uploads\/sites\/12\/2025\/03\/Infographic-Vegetable-Cut-Technique-3-Batonette.jpg?w=800&amp;ssl=1 800w, https:\/\/i0.wp.com\/gizigo.id\/en\/wp-content\/uploads\/sites\/12\/2025\/03\/Infographic-Vegetable-Cut-Technique-3-Batonette.jpg?resize=300%2C150&amp;ssl=1 300w, https:\/\/i0.wp.com\/gizigo.id\/en\/wp-content\/uploads\/sites\/12\/2025\/03\/Infographic-Vegetable-Cut-Technique-3-Batonette.jpg?resize=768%2C384&amp;ssl=1 768w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/><\/figure>\n<\/div>\n\n\n<p>Baton or batonette is somewhat similar to julienne as it produces long strips of 3-4 cm (1.1-1.5 inches). The difference is that the batonette has a 5 times thicker cut of 0.5 cm (0.2 inches).<sup><strong><a href=\"#references\">5<\/a><\/strong><\/sup><\/p>\n\n\n\n<p>Batonette offers a handy way to make the vegetable uniformly cooked and visually appealing when served on the plate.<sup><strong><a href=\"#references\">6<\/a><\/strong><\/sup> You usually use this cutting technique to prepare the vegetables for soup or salad.<sup><strong><a href=\"#references\">5<\/a><\/strong><\/sup><\/p>\n\n\n\n<div style=\"height:50px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n<\/div><\/div>\n\n\n\n<div class=\"wp-block-group\"><div class=\"wp-block-group__inner-container is-layout-constrained wp-block-group-is-layout-constrained\"><style>.wp-block-kadence-advancedheading.kt-adv-heading3177_b6bb00-7f, .wp-block-kadence-advancedheading.kt-adv-heading3177_b6bb00-7f[data-kb-block=\"kb-adv-heading3177_b6bb00-7f\"]{font-style:normal;}.wp-block-kadence-advancedheading.kt-adv-heading3177_b6bb00-7f mark.kt-highlight, .wp-block-kadence-advancedheading.kt-adv-heading3177_b6bb00-7f[data-kb-block=\"kb-adv-heading3177_b6bb00-7f\"] mark.kt-highlight{font-style:normal;color:#f76a0c;-webkit-box-decoration-break:clone;box-decoration-break:clone;padding-top:0px;padding-right:0px;padding-bottom:0px;padding-left:0px;}.wp-block-kadence-advancedheading.kt-adv-heading3177_b6bb00-7f img.kb-inline-image, .wp-block-kadence-advancedheading.kt-adv-heading3177_b6bb00-7f[data-kb-block=\"kb-adv-heading3177_b6bb00-7f\"] img.kb-inline-image{width:150px;vertical-align:baseline;}<\/style>\n<h3 id=\"brunoise\" class=\"kt-adv-heading3177_b6bb00-7f wp-block-kadence-advancedheading\" data-kb-block=\"kb-adv-heading3177_b6bb00-7f\"><strong>4. Brunoise (Fine Dice)<\/strong><\/h3>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-full\"><img data-recalc-dims=\"1\" decoding=\"async\" width=\"800\" height=\"400\" src=\"https:\/\/i0.wp.com\/gizigo.id\/en\/wp-content\/uploads\/sites\/12\/2025\/03\/Infographic-Vegetable-Cut-Technique-4-Brunoise.jpg?resize=800%2C400&#038;ssl=1\" alt=\"Brunoise vegetable cut technique graph\" class=\"wp-image-3225\" srcset=\"https:\/\/i0.wp.com\/gizigo.id\/en\/wp-content\/uploads\/sites\/12\/2025\/03\/Infographic-Vegetable-Cut-Technique-4-Brunoise.jpg?w=800&amp;ssl=1 800w, https:\/\/i0.wp.com\/gizigo.id\/en\/wp-content\/uploads\/sites\/12\/2025\/03\/Infographic-Vegetable-Cut-Technique-4-Brunoise.jpg?resize=300%2C150&amp;ssl=1 300w, https:\/\/i0.wp.com\/gizigo.id\/en\/wp-content\/uploads\/sites\/12\/2025\/03\/Infographic-Vegetable-Cut-Technique-4-Brunoise.jpg?resize=768%2C384&amp;ssl=1 768w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/><\/figure>\n<\/div>\n\n\n<p>You might already be familiar with this widely used cutting technique. Simply put, brunoise is cutting the ingredients into very small dices. [4] The results are around 0.2 x 0.2 x 0.2 cm (0.08 inches) in size.<sup><strong><a href=\"#references\">5<\/a><\/strong><\/sup><\/p>\n\n\n\n<p>Brunoise is usually used to decorate dishes, fill the omelet, or mix vegetables with sauces. Radishes, onions, and carrots are the typical candidates for burnoise cuts.<sup><strong><a href=\"#references\">3<\/a><\/strong><\/sup><\/p>\n\n\n\n<div style=\"height:50px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n<\/div><\/div>\n\n\n\n<div class=\"wp-block-group\"><div class=\"wp-block-group__inner-container is-layout-constrained wp-block-group-is-layout-constrained\"><style>.wp-block-kadence-advancedheading.kt-adv-heading3177_418b02-ab, .wp-block-kadence-advancedheading.kt-adv-heading3177_418b02-ab[data-kb-block=\"kb-adv-heading3177_418b02-ab\"]{font-style:normal;}.wp-block-kadence-advancedheading.kt-adv-heading3177_418b02-ab mark.kt-highlight, .wp-block-kadence-advancedheading.kt-adv-heading3177_418b02-ab[data-kb-block=\"kb-adv-heading3177_418b02-ab\"] mark.kt-highlight{font-style:normal;color:#f76a0c;-webkit-box-decoration-break:clone;box-decoration-break:clone;padding-top:0px;padding-right:0px;padding-bottom:0px;padding-left:0px;}.wp-block-kadence-advancedheading.kt-adv-heading3177_418b02-ab img.kb-inline-image, .wp-block-kadence-advancedheading.kt-adv-heading3177_418b02-ab[data-kb-block=\"kb-adv-heading3177_418b02-ab\"] img.kb-inline-image{width:150px;vertical-align:baseline;}<\/style>\n<h3 id=\"macedoine\" class=\"kt-adv-heading3177_418b02-ab wp-block-kadence-advancedheading\" data-kb-block=\"kb-adv-heading3177_418b02-ab\"><strong>5. Macedoine (Small Dice)<\/strong><\/h3>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-full\"><img data-recalc-dims=\"1\" decoding=\"async\" width=\"800\" height=\"400\" src=\"https:\/\/i0.wp.com\/gizigo.id\/en\/wp-content\/uploads\/sites\/12\/2025\/03\/Infographic-Vegetable-Cut-Technique-5-Macedoine.jpg?resize=800%2C400&#038;ssl=1\" alt=\"Macedoine vegetable cut technique infographic\" class=\"wp-image-3227\" srcset=\"https:\/\/i0.wp.com\/gizigo.id\/en\/wp-content\/uploads\/sites\/12\/2025\/03\/Infographic-Vegetable-Cut-Technique-5-Macedoine.jpg?w=800&amp;ssl=1 800w, https:\/\/i0.wp.com\/gizigo.id\/en\/wp-content\/uploads\/sites\/12\/2025\/03\/Infographic-Vegetable-Cut-Technique-5-Macedoine.jpg?resize=300%2C150&amp;ssl=1 300w, https:\/\/i0.wp.com\/gizigo.id\/en\/wp-content\/uploads\/sites\/12\/2025\/03\/Infographic-Vegetable-Cut-Technique-5-Macedoine.jpg?resize=768%2C384&amp;ssl=1 768w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/><\/figure>\n<\/div>\n\n\n<p>Macedoine is similar to brunoise in that you cut the vegetables into small dice, but with a larger size of 1 x 1 x 1 cm (0.4 x 0.4 x 0.4 inches).<sup><strong><a href=\"#references\">2<\/a><\/strong><\/sup> Using a flat surface for your chopping board is recommended to get better cutting results.<sup><strong><a href=\"#references\">3<\/a><\/strong><\/sup><\/p>\n\n\n\n<p>Ingredients cut using macedoine cut are usually for soup or salad. It\u2019s most common to cut hard-textured vegetables like carrots into dices.<sup><strong><a href=\"#references\">7<\/a><\/strong><\/sup><\/p>\n\n\n\n<div style=\"height:50px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n<\/div><\/div>\n\n\n\n<div class=\"wp-block-group\"><div class=\"wp-block-group__inner-container is-layout-constrained wp-block-group-is-layout-constrained\"><style>.wp-block-kadence-advancedheading.kt-adv-heading3177_b2e3c8-8e, .wp-block-kadence-advancedheading.kt-adv-heading3177_b2e3c8-8e[data-kb-block=\"kb-adv-heading3177_b2e3c8-8e\"]{font-style:normal;}.wp-block-kadence-advancedheading.kt-adv-heading3177_b2e3c8-8e mark.kt-highlight, .wp-block-kadence-advancedheading.kt-adv-heading3177_b2e3c8-8e[data-kb-block=\"kb-adv-heading3177_b2e3c8-8e\"] mark.kt-highlight{font-style:normal;color:#f76a0c;-webkit-box-decoration-break:clone;box-decoration-break:clone;padding-top:0px;padding-right:0px;padding-bottom:0px;padding-left:0px;}.wp-block-kadence-advancedheading.kt-adv-heading3177_b2e3c8-8e img.kb-inline-image, .wp-block-kadence-advancedheading.kt-adv-heading3177_b2e3c8-8e[data-kb-block=\"kb-adv-heading3177_b2e3c8-8e\"] img.kb-inline-image{width:150px;vertical-align:baseline;}<\/style>\n<h3 id=\"parmentiere\" class=\"kt-adv-heading3177_b2e3c8-8e wp-block-kadence-advancedheading\" data-kb-block=\"kb-adv-heading3177_b2e3c8-8e\"><strong>6. Parmentier (Medium Dice)<\/strong><\/h3>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-full\"><img data-recalc-dims=\"1\" decoding=\"async\" width=\"800\" height=\"400\" src=\"https:\/\/i0.wp.com\/gizigo.id\/en\/wp-content\/uploads\/sites\/12\/2025\/03\/Infographic-Vegetable-Cut-Technique-6-Parmentier.jpg?resize=800%2C400&#038;ssl=1\" alt=\"Parmentier vegetable cut technique chart\" class=\"wp-image-3228\" srcset=\"https:\/\/i0.wp.com\/gizigo.id\/en\/wp-content\/uploads\/sites\/12\/2025\/03\/Infographic-Vegetable-Cut-Technique-6-Parmentier.jpg?w=800&amp;ssl=1 800w, https:\/\/i0.wp.com\/gizigo.id\/en\/wp-content\/uploads\/sites\/12\/2025\/03\/Infographic-Vegetable-Cut-Technique-6-Parmentier.jpg?resize=300%2C150&amp;ssl=1 300w, https:\/\/i0.wp.com\/gizigo.id\/en\/wp-content\/uploads\/sites\/12\/2025\/03\/Infographic-Vegetable-Cut-Technique-6-Parmentier.jpg?resize=768%2C384&amp;ssl=1 768w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/><\/figure>\n<\/div>\n\n\n<p>Parmentier involves cutting an ingredient into medium-sized dice of 1.3 x 1.3 x 1.3 cm (0.5 x 0.5 x 0.5 in).<sup><strong><a href=\"#references\">8<\/a><\/strong><\/sup> This technique is ideal for preparing vegetables for soup.<\/p>\n\n\n\n<div style=\"height:50px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n<\/div><\/div>\n\n\n\n<div class=\"wp-block-group\"><div class=\"wp-block-group__inner-container is-layout-constrained wp-block-group-is-layout-constrained\"><style>.wp-block-kadence-advancedheading.kt-adv-heading3177_57d71b-c9, .wp-block-kadence-advancedheading.kt-adv-heading3177_57d71b-c9[data-kb-block=\"kb-adv-heading3177_57d71b-c9\"]{font-style:normal;}.wp-block-kadence-advancedheading.kt-adv-heading3177_57d71b-c9 mark.kt-highlight, .wp-block-kadence-advancedheading.kt-adv-heading3177_57d71b-c9[data-kb-block=\"kb-adv-heading3177_57d71b-c9\"] mark.kt-highlight{font-style:normal;color:#f76a0c;-webkit-box-decoration-break:clone;box-decoration-break:clone;padding-top:0px;padding-right:0px;padding-bottom:0px;padding-left:0px;}.wp-block-kadence-advancedheading.kt-adv-heading3177_57d71b-c9 img.kb-inline-image, .wp-block-kadence-advancedheading.kt-adv-heading3177_57d71b-c9[data-kb-block=\"kb-adv-heading3177_57d71b-c9\"] img.kb-inline-image{width:150px;vertical-align:baseline;}<\/style>\n<h3 id=\"carre\" class=\"kt-adv-heading3177_57d71b-c9 wp-block-kadence-advancedheading\" data-kb-block=\"kb-adv-heading3177_57d71b-c9\"><strong>7. Carre (Large Dice)<\/strong><\/h3>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-full\"><img data-recalc-dims=\"1\" decoding=\"async\" width=\"800\" height=\"400\" src=\"https:\/\/i0.wp.com\/gizigo.id\/en\/wp-content\/uploads\/sites\/12\/2025\/03\/Infographic-Vegetable-Cut-Technique-7-Carre.jpg?resize=800%2C400&#038;ssl=1\" alt=\"Carre vegetable cut technique illustration\" class=\"wp-image-3229\" srcset=\"https:\/\/i0.wp.com\/gizigo.id\/en\/wp-content\/uploads\/sites\/12\/2025\/03\/Infographic-Vegetable-Cut-Technique-7-Carre.jpg?w=800&amp;ssl=1 800w, https:\/\/i0.wp.com\/gizigo.id\/en\/wp-content\/uploads\/sites\/12\/2025\/03\/Infographic-Vegetable-Cut-Technique-7-Carre.jpg?resize=300%2C150&amp;ssl=1 300w, https:\/\/i0.wp.com\/gizigo.id\/en\/wp-content\/uploads\/sites\/12\/2025\/03\/Infographic-Vegetable-Cut-Technique-7-Carre.jpg?resize=768%2C384&amp;ssl=1 768w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/><\/figure>\n<\/div>\n\n\n<p>Carre is similar to the previous techniques but uses big dice, 2x2x2 cm (0.8 x 0.8 x 0.8 in).<sup><strong><a href=\"#references\">1<\/a><\/strong><\/sup> It\u2019s the biggest dice-cut technique and is usually used for soup vegetables.<\/p>\n\n\n\n<div style=\"height:50px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n<\/div><\/div>\n\n\n\n<div class=\"wp-block-group\"><div class=\"wp-block-group__inner-container is-layout-constrained wp-block-group-is-layout-constrained\"><style>.wp-block-kadence-advancedheading.kt-adv-heading3177_13770c-c9, .wp-block-kadence-advancedheading.kt-adv-heading3177_13770c-c9[data-kb-block=\"kb-adv-heading3177_13770c-c9\"]{font-style:normal;}.wp-block-kadence-advancedheading.kt-adv-heading3177_13770c-c9 mark.kt-highlight, .wp-block-kadence-advancedheading.kt-adv-heading3177_13770c-c9[data-kb-block=\"kb-adv-heading3177_13770c-c9\"] mark.kt-highlight{font-style:normal;color:#f76a0c;-webkit-box-decoration-break:clone;box-decoration-break:clone;padding-top:0px;padding-right:0px;padding-bottom:0px;padding-left:0px;}.wp-block-kadence-advancedheading.kt-adv-heading3177_13770c-c9 img.kb-inline-image, .wp-block-kadence-advancedheading.kt-adv-heading3177_13770c-c9[data-kb-block=\"kb-adv-heading3177_13770c-c9\"] img.kb-inline-image{width:150px;vertical-align:baseline;}<\/style>\n<h3 id=\"slicing\" class=\"kt-adv-heading3177_13770c-c9 wp-block-kadence-advancedheading\" data-kb-block=\"kb-adv-heading3177_13770c-c9\"><strong>8. Slicing<\/strong><\/h3>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-full\"><img data-recalc-dims=\"1\" decoding=\"async\" width=\"800\" height=\"400\" src=\"https:\/\/i0.wp.com\/gizigo.id\/en\/wp-content\/uploads\/sites\/12\/2025\/03\/Infographic-Vegetable-Cut-Technique-8-Slicing.jpg?resize=800%2C400&#038;ssl=1\" alt=\"Slicing vegetable cut technique graph\" class=\"wp-image-3230\" srcset=\"https:\/\/i0.wp.com\/gizigo.id\/en\/wp-content\/uploads\/sites\/12\/2025\/03\/Infographic-Vegetable-Cut-Technique-8-Slicing.jpg?w=800&amp;ssl=1 800w, https:\/\/i0.wp.com\/gizigo.id\/en\/wp-content\/uploads\/sites\/12\/2025\/03\/Infographic-Vegetable-Cut-Technique-8-Slicing.jpg?resize=300%2C150&amp;ssl=1 300w, https:\/\/i0.wp.com\/gizigo.id\/en\/wp-content\/uploads\/sites\/12\/2025\/03\/Infographic-Vegetable-Cut-Technique-8-Slicing.jpg?resize=768%2C384&amp;ssl=1 768w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/><\/figure>\n<\/div>\n\n\n<p>Slicing is the cutting technique you usually use at home. You divide the ingredients into broad, thin cuts.<sup><strong><a href=\"#references\">1<\/a><\/strong><\/sup> Since this method has no standard size, you can cut according to preference.<\/p>\n\n\n\n<p>You can apply the slicing technique to many vegetables, although it\u2019s usually used for potatoes.<sup><strong><a href=\"#references\">1<\/a><\/strong><\/sup><\/p>\n\n\n\n<div style=\"height:50px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n<\/div><\/div>\n\n\n\n<div class=\"wp-block-group\"><div class=\"wp-block-group__inner-container is-layout-constrained wp-block-group-is-layout-constrained\"><style>.wp-block-kadence-advancedheading.kt-adv-heading3177_874951-5d, .wp-block-kadence-advancedheading.kt-adv-heading3177_874951-5d[data-kb-block=\"kb-adv-heading3177_874951-5d\"]{font-style:normal;}.wp-block-kadence-advancedheading.kt-adv-heading3177_874951-5d mark.kt-highlight, .wp-block-kadence-advancedheading.kt-adv-heading3177_874951-5d[data-kb-block=\"kb-adv-heading3177_874951-5d\"] mark.kt-highlight{font-style:normal;color:#f76a0c;-webkit-box-decoration-break:clone;box-decoration-break:clone;padding-top:0px;padding-right:0px;padding-bottom:0px;padding-left:0px;}.wp-block-kadence-advancedheading.kt-adv-heading3177_874951-5d img.kb-inline-image, .wp-block-kadence-advancedheading.kt-adv-heading3177_874951-5d[data-kb-block=\"kb-adv-heading3177_874951-5d\"] img.kb-inline-image{width:150px;vertical-align:baseline;}<\/style>\n<h3 id=\"concasse\" class=\"kt-adv-heading3177_874951-5d wp-block-kadence-advancedheading\" data-kb-block=\"kb-adv-heading3177_874951-5d\"><strong>9. Concasse<\/strong><\/h3>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-full\"><img data-recalc-dims=\"1\" decoding=\"async\" width=\"800\" height=\"400\" src=\"https:\/\/i0.wp.com\/gizigo.id\/en\/wp-content\/uploads\/sites\/12\/2025\/03\/Infographic-Vegetable-Cut-Technique-9-Concasse.jpg?resize=800%2C400&#038;ssl=1\" alt=\"Concasse vegetable cut technique infographic\" class=\"wp-image-3231\" srcset=\"https:\/\/i0.wp.com\/gizigo.id\/en\/wp-content\/uploads\/sites\/12\/2025\/03\/Infographic-Vegetable-Cut-Technique-9-Concasse.jpg?w=800&amp;ssl=1 800w, https:\/\/i0.wp.com\/gizigo.id\/en\/wp-content\/uploads\/sites\/12\/2025\/03\/Infographic-Vegetable-Cut-Technique-9-Concasse.jpg?resize=300%2C150&amp;ssl=1 300w, https:\/\/i0.wp.com\/gizigo.id\/en\/wp-content\/uploads\/sites\/12\/2025\/03\/Infographic-Vegetable-Cut-Technique-9-Concasse.jpg?resize=768%2C384&amp;ssl=1 768w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/><\/figure>\n<\/div>\n\n\n<p>Concasse means to crush or pound something. This technique differs from other cuts in this article as it involves boiling the ingredient (so the skin peels easier), cutting, removing the seeds, and then chopping it roughly.<sup><strong><a href=\"#references\">9<\/a><\/strong><\/sup><\/p>\n\n\n\n<p>You can mince the ingredients according to your preference and need, as there\u2019s no standard size.<sup><strong><a href=\"#references\">10<\/a><\/strong><\/sup><\/p>\n\n\n\n<p>People often consider concasse roughly copping tomatoes with no skin and seeds. It actually doesn\u2019t have to be limited to tomatoes. You can use other ingredients or vegetables, but it is most commonly used for tomatoes.<\/p>\n\n\n\n<div style=\"height:50px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n<\/div><\/div>\n\n\n\n<div class=\"wp-block-group\"><div class=\"wp-block-group__inner-container is-layout-constrained wp-block-group-is-layout-constrained\"><style>.wp-block-kadence-advancedheading.kt-adv-heading3177_a6d480-4b, .wp-block-kadence-advancedheading.kt-adv-heading3177_a6d480-4b[data-kb-block=\"kb-adv-heading3177_a6d480-4b\"]{font-style:normal;}.wp-block-kadence-advancedheading.kt-adv-heading3177_a6d480-4b mark.kt-highlight, .wp-block-kadence-advancedheading.kt-adv-heading3177_a6d480-4b[data-kb-block=\"kb-adv-heading3177_a6d480-4b\"] mark.kt-highlight{font-style:normal;color:#f76a0c;-webkit-box-decoration-break:clone;box-decoration-break:clone;padding-top:0px;padding-right:0px;padding-bottom:0px;padding-left:0px;}.wp-block-kadence-advancedheading.kt-adv-heading3177_a6d480-4b img.kb-inline-image, .wp-block-kadence-advancedheading.kt-adv-heading3177_a6d480-4b[data-kb-block=\"kb-adv-heading3177_a6d480-4b\"] img.kb-inline-image{width:150px;vertical-align:baseline;}<\/style>\n<h3 id=\"chopping\" class=\"kt-adv-heading3177_a6d480-4b wp-block-kadence-advancedheading\" data-kb-block=\"kb-adv-heading3177_a6d480-4b\"><strong>10. <strong>Chopping<\/strong><\/strong><\/h3>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-full\"><img data-recalc-dims=\"1\" decoding=\"async\" width=\"800\" height=\"400\" src=\"https:\/\/i0.wp.com\/gizigo.id\/en\/wp-content\/uploads\/sites\/12\/2025\/03\/Infographic-Vegetable-Cut-Technique-10-Chopping.jpg?resize=800%2C400&#038;ssl=1\" alt=\"Chopping vegetable cut technique chart\" class=\"wp-image-3233\" srcset=\"https:\/\/i0.wp.com\/gizigo.id\/en\/wp-content\/uploads\/sites\/12\/2025\/03\/Infographic-Vegetable-Cut-Technique-10-Chopping.jpg?w=800&amp;ssl=1 800w, https:\/\/i0.wp.com\/gizigo.id\/en\/wp-content\/uploads\/sites\/12\/2025\/03\/Infographic-Vegetable-Cut-Technique-10-Chopping.jpg?resize=300%2C150&amp;ssl=1 300w, https:\/\/i0.wp.com\/gizigo.id\/en\/wp-content\/uploads\/sites\/12\/2025\/03\/Infographic-Vegetable-Cut-Technique-10-Chopping.jpg?resize=768%2C384&amp;ssl=1 768w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/><\/figure>\n<\/div>\n\n\n<p>Chopping is, well, chopping an ingredient into smaller pieces with no standard size.<sup><strong><a href=\"#references\">11<\/a><\/strong><\/sup> <sup><strong><a href=\"#references\">12<\/a><\/strong><\/sup> A very straightforward, fundamental cooking technique. Usually used on garlic, onion, or other ingredients when you want to cook a soup and stew.<sup><strong><a href=\"#references\">13<\/a><\/strong><\/sup><\/p>\n\n\n\n<div style=\"height:50px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n<\/div><\/div>\n\n\n\n<div class=\"wp-block-group\"><div class=\"wp-block-group__inner-container is-layout-constrained wp-block-group-is-layout-constrained\"><style>.wp-block-kadence-advancedheading.kt-adv-heading3177_db54ef-a8, .wp-block-kadence-advancedheading.kt-adv-heading3177_db54ef-a8[data-kb-block=\"kb-adv-heading3177_db54ef-a8\"]{font-style:normal;}.wp-block-kadence-advancedheading.kt-adv-heading3177_db54ef-a8 mark.kt-highlight, .wp-block-kadence-advancedheading.kt-adv-heading3177_db54ef-a8[data-kb-block=\"kb-adv-heading3177_db54ef-a8\"] mark.kt-highlight{font-style:normal;color:#f76a0c;-webkit-box-decoration-break:clone;box-decoration-break:clone;padding-top:0px;padding-right:0px;padding-bottom:0px;padding-left:0px;}.wp-block-kadence-advancedheading.kt-adv-heading3177_db54ef-a8 img.kb-inline-image, .wp-block-kadence-advancedheading.kt-adv-heading3177_db54ef-a8[data-kb-block=\"kb-adv-heading3177_db54ef-a8\"] img.kb-inline-image{width:150px;vertical-align:baseline;}<\/style>\n<h3 id=\"mincing\" class=\"kt-adv-heading3177_db54ef-a8 wp-block-kadence-advancedheading\" data-kb-block=\"kb-adv-heading3177_db54ef-a8\"><strong>11. Mincing<\/strong><\/h3>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-full\"><img data-recalc-dims=\"1\" decoding=\"async\" width=\"800\" height=\"400\" src=\"https:\/\/i0.wp.com\/gizigo.id\/en\/wp-content\/uploads\/sites\/12\/2025\/03\/Infographic-Vegetable-Cut-Technique-11-Mincing.jpg?resize=800%2C400&#038;ssl=1\" alt=\"Mincing vegetable cut technique cartoon\" class=\"wp-image-3235\" srcset=\"https:\/\/i0.wp.com\/gizigo.id\/en\/wp-content\/uploads\/sites\/12\/2025\/03\/Infographic-Vegetable-Cut-Technique-11-Mincing.jpg?w=800&amp;ssl=1 800w, https:\/\/i0.wp.com\/gizigo.id\/en\/wp-content\/uploads\/sites\/12\/2025\/03\/Infographic-Vegetable-Cut-Technique-11-Mincing.jpg?resize=300%2C150&amp;ssl=1 300w, https:\/\/i0.wp.com\/gizigo.id\/en\/wp-content\/uploads\/sites\/12\/2025\/03\/Infographic-Vegetable-Cut-Technique-11-Mincing.jpg?resize=768%2C384&amp;ssl=1 768w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/><\/figure>\n<\/div>\n\n\n<p>To simplify, mincing is chopping an ingredient into very small and fine pieces.<sup><strong><a href=\"#references\">11<\/a><\/strong><\/sup> Significant emphasis on the \u201cfiner\u201d and \u201csmaller\u201d parts. The finer you mince an ingredient, the stronger its flavor and aroma will come out.<sup><strong><a href=\"#references\">12<\/a><\/strong><\/sup><\/p>\n\n\n\n<p>There\u2019s no standard size for how small you need to mince your ingredients, but you need to mince them several times over if you want a fine texture.<sup><strong><a href=\"#references\">11<\/a><\/strong><\/sup><\/p>\n\n\n\n<p>This cooking technique is great for preparing seasonings, such as garlic and ginger.<\/p>\n\n\n\n<div style=\"height:50px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n<\/div><\/div>\n\n\n\n<div class=\"wp-block-group\"><div class=\"wp-block-group__inner-container is-layout-constrained wp-block-group-is-layout-constrained\"><style>.wp-block-kadence-advancedheading.kt-adv-heading3177_841fed-fb, .wp-block-kadence-advancedheading.kt-adv-heading3177_841fed-fb[data-kb-block=\"kb-adv-heading3177_841fed-fb\"]{font-style:normal;}.wp-block-kadence-advancedheading.kt-adv-heading3177_841fed-fb mark.kt-highlight, .wp-block-kadence-advancedheading.kt-adv-heading3177_841fed-fb[data-kb-block=\"kb-adv-heading3177_841fed-fb\"] mark.kt-highlight{font-style:normal;color:#f76a0c;-webkit-box-decoration-break:clone;box-decoration-break:clone;padding-top:0px;padding-right:0px;padding-bottom:0px;padding-left:0px;}.wp-block-kadence-advancedheading.kt-adv-heading3177_841fed-fb img.kb-inline-image, .wp-block-kadence-advancedheading.kt-adv-heading3177_841fed-fb[data-kb-block=\"kb-adv-heading3177_841fed-fb\"] img.kb-inline-image{width:150px;vertical-align:baseline;}<\/style>\n<h3 id=\"crushing\" class=\"kt-adv-heading3177_841fed-fb wp-block-kadence-advancedheading\" data-kb-block=\"kb-adv-heading3177_841fed-fb\"><strong>12. Crushing<\/strong><\/h3>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-full\"><img data-recalc-dims=\"1\" decoding=\"async\" width=\"800\" height=\"400\" src=\"https:\/\/i0.wp.com\/gizigo.id\/en\/wp-content\/uploads\/sites\/12\/2025\/03\/Infographic-Vegetable-Cut-Technique-12-Crushing.jpg?resize=800%2C400&#038;ssl=1\" alt=\"Crushing vegetable cut technique visualization\" class=\"wp-image-3236\" srcset=\"https:\/\/i0.wp.com\/gizigo.id\/en\/wp-content\/uploads\/sites\/12\/2025\/03\/Infographic-Vegetable-Cut-Technique-12-Crushing.jpg?w=800&amp;ssl=1 800w, https:\/\/i0.wp.com\/gizigo.id\/en\/wp-content\/uploads\/sites\/12\/2025\/03\/Infographic-Vegetable-Cut-Technique-12-Crushing.jpg?resize=300%2C150&amp;ssl=1 300w, https:\/\/i0.wp.com\/gizigo.id\/en\/wp-content\/uploads\/sites\/12\/2025\/03\/Infographic-Vegetable-Cut-Technique-12-Crushing.jpg?resize=768%2C384&amp;ssl=1 768w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/><\/figure>\n<\/div>\n\n\n<p>As the name implies, you crush the ingredient by placing it on a flat surface, positioning your kitchen knife on top, and then pushing the blade with your palm down.<sup><strong><a href=\"#references\">13<\/a><\/strong><\/sup><\/p>\n\n\n\n<p>There\u2019s no standard measurement or size for crushing. This method is usually used to bring out the flavor and aroma of garlic, onion, or ginger.<sup><strong><a href=\"#references\">14<\/a><\/strong><\/sup><\/p>\n\n\n\n<div style=\"height:50px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n<\/div><\/div>\n\n\n\n<div class=\"wp-block-group\"><div class=\"wp-block-group__inner-container is-layout-constrained wp-block-group-is-layout-constrained\"><style>.wp-block-kadence-advancedheading.kt-adv-heading3177_597f96-12, .wp-block-kadence-advancedheading.kt-adv-heading3177_597f96-12[data-kb-block=\"kb-adv-heading3177_597f96-12\"]{font-style:normal;}.wp-block-kadence-advancedheading.kt-adv-heading3177_597f96-12 mark.kt-highlight, .wp-block-kadence-advancedheading.kt-adv-heading3177_597f96-12[data-kb-block=\"kb-adv-heading3177_597f96-12\"] mark.kt-highlight{font-style:normal;color:#f76a0c;-webkit-box-decoration-break:clone;box-decoration-break:clone;padding-top:0px;padding-right:0px;padding-bottom:0px;padding-left:0px;}.wp-block-kadence-advancedheading.kt-adv-heading3177_597f96-12 img.kb-inline-image, .wp-block-kadence-advancedheading.kt-adv-heading3177_597f96-12[data-kb-block=\"kb-adv-heading3177_597f96-12\"] img.kb-inline-image{width:150px;vertical-align:baseline;}<\/style>\n<h3 id=\"tourne-noisette\" class=\"kt-adv-heading3177_597f96-12 wp-block-kadence-advancedheading\" data-kb-block=\"kb-adv-heading3177_597f96-12\"><strong>13. Tourne \/ Noisette<\/strong><\/h3>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-full\"><img data-recalc-dims=\"1\" decoding=\"async\" width=\"800\" height=\"400\" src=\"https:\/\/i0.wp.com\/gizigo.id\/en\/wp-content\/uploads\/sites\/12\/2025\/03\/Infographic-Vegetable-Cut-Technique-13-Tourne-Noisette.jpg?resize=800%2C400&#038;ssl=1\" alt=\"Tourne vegetable cut technique illustration\" class=\"wp-image-3237\" srcset=\"https:\/\/i0.wp.com\/gizigo.id\/en\/wp-content\/uploads\/sites\/12\/2025\/03\/Infographic-Vegetable-Cut-Technique-13-Tourne-Noisette.jpg?w=800&amp;ssl=1 800w, https:\/\/i0.wp.com\/gizigo.id\/en\/wp-content\/uploads\/sites\/12\/2025\/03\/Infographic-Vegetable-Cut-Technique-13-Tourne-Noisette.jpg?resize=300%2C150&amp;ssl=1 300w, https:\/\/i0.wp.com\/gizigo.id\/en\/wp-content\/uploads\/sites\/12\/2025\/03\/Infographic-Vegetable-Cut-Technique-13-Tourne-Noisette.jpg?resize=768%2C384&amp;ssl=1 768w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/><\/figure>\n<\/div>\n\n\n<p>Tourne or noisette is a football-shaped cut with seven sides and a 5 cm (2 in) length.<sup><strong><a href=\"#references\">15<\/a><\/strong><\/sup> <sup><strong><a href=\"#references\">16<\/a><\/strong><\/sup> You can make the ends flat or leave them as is.<\/p>\n\n\n\n<p>This cooking technique is mainly for aesthetic presentation. For example, cutting the potatoes into a tourne to make your main dish more compositionally pleasing.<sup><strong><a href=\"#references\">17<\/a><\/strong><\/sup><\/p>\n\n\n\n<div style=\"height:50px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n<\/div><\/div>\n\n\n\n<div class=\"wp-block-group\"><div class=\"wp-block-group__inner-container is-layout-constrained wp-block-group-is-layout-constrained\"><style>.wp-block-kadence-advancedheading.kt-adv-heading3177_6f88c7-b9, .wp-block-kadence-advancedheading.kt-adv-heading3177_6f88c7-b9[data-kb-block=\"kb-adv-heading3177_6f88c7-b9\"]{font-style:normal;}.wp-block-kadence-advancedheading.kt-adv-heading3177_6f88c7-b9 mark.kt-highlight, .wp-block-kadence-advancedheading.kt-adv-heading3177_6f88c7-b9[data-kb-block=\"kb-adv-heading3177_6f88c7-b9\"] mark.kt-highlight{font-style:normal;color:#f76a0c;-webkit-box-decoration-break:clone;box-decoration-break:clone;padding-top:0px;padding-right:0px;padding-bottom:0px;padding-left:0px;}.wp-block-kadence-advancedheading.kt-adv-heading3177_6f88c7-b9 img.kb-inline-image, .wp-block-kadence-advancedheading.kt-adv-heading3177_6f88c7-b9[data-kb-block=\"kb-adv-heading3177_6f88c7-b9\"] img.kb-inline-image{width:150px;vertical-align:baseline;}<\/style>\n<h3 id=\"chateau\" class=\"kt-adv-heading3177_6f88c7-b9 wp-block-kadence-advancedheading\" data-kb-block=\"kb-adv-heading3177_6f88c7-b9\"><strong>14. Chateau<\/strong><\/h3>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-full\"><img data-recalc-dims=\"1\" decoding=\"async\" width=\"800\" height=\"400\" src=\"https:\/\/i0.wp.com\/gizigo.id\/en\/wp-content\/uploads\/sites\/12\/2025\/03\/Infographic-Vegetable-Cut-Technique-14-Chateau.jpg?resize=800%2C400&#038;ssl=1\" alt=\"Chateau vegetable cut technique graph\" class=\"wp-image-3238\" srcset=\"https:\/\/i0.wp.com\/gizigo.id\/en\/wp-content\/uploads\/sites\/12\/2025\/03\/Infographic-Vegetable-Cut-Technique-14-Chateau.jpg?w=800&amp;ssl=1 800w, https:\/\/i0.wp.com\/gizigo.id\/en\/wp-content\/uploads\/sites\/12\/2025\/03\/Infographic-Vegetable-Cut-Technique-14-Chateau.jpg?resize=300%2C150&amp;ssl=1 300w, https:\/\/i0.wp.com\/gizigo.id\/en\/wp-content\/uploads\/sites\/12\/2025\/03\/Infographic-Vegetable-Cut-Technique-14-Chateau.jpg?resize=768%2C384&amp;ssl=1 768w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/><\/figure>\n<\/div>\n\n\n<p>Chateau basically is a tourne in bigger size.<sup><strong><a href=\"#references\">18<\/a><\/strong><\/sup> There\u2019s actually no standard size for it, but it\u2019d be better to cut it at least 5 cm (2 in) in length. It\u2019s usually used for potatoes and carrots.<sup><strong><a href=\"#references\">19<\/a><\/strong><\/sup><\/p>\n\n\n\n<div style=\"height:50px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n<\/div><\/div>\n\n\n\n<div class=\"wp-block-group\"><div class=\"wp-block-group__inner-container is-layout-constrained wp-block-group-is-layout-constrained\"><style>.wp-block-kadence-advancedheading.kt-adv-heading3177_7134da-1f, .wp-block-kadence-advancedheading.kt-adv-heading3177_7134da-1f[data-kb-block=\"kb-adv-heading3177_7134da-1f\"]{font-style:normal;}.wp-block-kadence-advancedheading.kt-adv-heading3177_7134da-1f mark.kt-highlight, .wp-block-kadence-advancedheading.kt-adv-heading3177_7134da-1f[data-kb-block=\"kb-adv-heading3177_7134da-1f\"] mark.kt-highlight{font-style:normal;color:#f76a0c;-webkit-box-decoration-break:clone;box-decoration-break:clone;padding-top:0px;padding-right:0px;padding-bottom:0px;padding-left:0px;}.wp-block-kadence-advancedheading.kt-adv-heading3177_7134da-1f img.kb-inline-image, .wp-block-kadence-advancedheading.kt-adv-heading3177_7134da-1f[data-kb-block=\"kb-adv-heading3177_7134da-1f\"] img.kb-inline-image{width:150px;vertical-align:baseline;}<\/style>\n<h3 id=\"rondelle-washer\" class=\"kt-adv-heading3177_7134da-1f wp-block-kadence-advancedheading\" data-kb-block=\"kb-adv-heading3177_7134da-1f\"><strong>15. Rondelle \/ Washer<\/strong><\/h3>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-full\"><img data-recalc-dims=\"1\" decoding=\"async\" width=\"800\" height=\"400\" src=\"https:\/\/i0.wp.com\/gizigo.id\/en\/wp-content\/uploads\/sites\/12\/2025\/03\/Infographic-Vegetable-Cut-Technique-15-Rondelle-Washer.jpg?resize=800%2C400&#038;ssl=1\" alt=\"Rondelle washer vegetable cut technique infographic\" class=\"wp-image-3239\" srcset=\"https:\/\/i0.wp.com\/gizigo.id\/en\/wp-content\/uploads\/sites\/12\/2025\/03\/Infographic-Vegetable-Cut-Technique-15-Rondelle-Washer.jpg?w=800&amp;ssl=1 800w, https:\/\/i0.wp.com\/gizigo.id\/en\/wp-content\/uploads\/sites\/12\/2025\/03\/Infographic-Vegetable-Cut-Technique-15-Rondelle-Washer.jpg?resize=300%2C150&amp;ssl=1 300w, https:\/\/i0.wp.com\/gizigo.id\/en\/wp-content\/uploads\/sites\/12\/2025\/03\/Infographic-Vegetable-Cut-Technique-15-Rondelle-Washer.jpg?resize=768%2C384&amp;ssl=1 768w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/><\/figure>\n<\/div>\n\n\n<p>When your soup has round-shaped carrots, it\u2019s the rondelle cut. This technique has no standard size, but a rondelle usually has a 0.3-1.2 cm (1\/8\u20131\/2 inches) thickness.<sup><strong><a href=\"#references\">20<\/a><\/strong><\/sup><\/p>\n\n\n\n<p>As you might expect, this cutting method is commonly used for carrots, cucumbers, zucchini, and eggplant.<sup><strong><a href=\"#references\">20<\/a><\/strong><\/sup><\/p>\n\n\n\n<div style=\"height:50px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n<\/div><\/div>\n\n\n\n<div class=\"wp-block-group\"><div class=\"wp-block-group__inner-container is-layout-constrained wp-block-group-is-layout-constrained\"><style>.wp-block-kadence-advancedheading.kt-adv-heading3177_ee800f-99, .wp-block-kadence-advancedheading.kt-adv-heading3177_ee800f-99[data-kb-block=\"kb-adv-heading3177_ee800f-99\"]{font-style:normal;}.wp-block-kadence-advancedheading.kt-adv-heading3177_ee800f-99 mark.kt-highlight, .wp-block-kadence-advancedheading.kt-adv-heading3177_ee800f-99[data-kb-block=\"kb-adv-heading3177_ee800f-99\"] mark.kt-highlight{font-style:normal;color:#f76a0c;-webkit-box-decoration-break:clone;box-decoration-break:clone;padding-top:0px;padding-right:0px;padding-bottom:0px;padding-left:0px;}.wp-block-kadence-advancedheading.kt-adv-heading3177_ee800f-99 img.kb-inline-image, .wp-block-kadence-advancedheading.kt-adv-heading3177_ee800f-99[data-kb-block=\"kb-adv-heading3177_ee800f-99\"] img.kb-inline-image{width:150px;vertical-align:baseline;}<\/style>\n<h3 id=\"paysanne\" class=\"kt-adv-heading3177_ee800f-99 wp-block-kadence-advancedheading\" data-kb-block=\"kb-adv-heading3177_ee800f-99\"><strong>16. Paysanne<\/strong><\/h3>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-full\"><img data-recalc-dims=\"1\" decoding=\"async\" width=\"800\" height=\"400\" src=\"https:\/\/i0.wp.com\/gizigo.id\/en\/wp-content\/uploads\/sites\/12\/2025\/03\/Infographic-Vegetable-Cut-Technique-16-Paysanne.jpg?resize=800%2C400&#038;ssl=1\" alt=\"Paysanne vegetable cut technique chart\" class=\"wp-image-3240\" srcset=\"https:\/\/i0.wp.com\/gizigo.id\/en\/wp-content\/uploads\/sites\/12\/2025\/03\/Infographic-Vegetable-Cut-Technique-16-Paysanne.jpg?w=800&amp;ssl=1 800w, https:\/\/i0.wp.com\/gizigo.id\/en\/wp-content\/uploads\/sites\/12\/2025\/03\/Infographic-Vegetable-Cut-Technique-16-Paysanne.jpg?resize=300%2C150&amp;ssl=1 300w, https:\/\/i0.wp.com\/gizigo.id\/en\/wp-content\/uploads\/sites\/12\/2025\/03\/Infographic-Vegetable-Cut-Technique-16-Paysanne.jpg?resize=768%2C384&amp;ssl=1 768w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/><\/figure>\n<\/div>\n\n\n<p>The characteristic of paysanne is a thin cut with the ingredient\u2019s shape still intact. <sup><strong><a href=\"#references\">20<\/a><\/strong><\/sup> The cut usually has a thickness of 0.3-1.2 cm (1\/8\u20131\/2 inches). Usually applied on vegetables to cook a soup and stew.<\/p>\n\n\n\n<div style=\"height:50px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n<\/div><\/div>\n\n\n\n<div class=\"wp-block-group\"><div class=\"wp-block-group__inner-container is-layout-constrained wp-block-group-is-layout-constrained\"><style>.wp-block-kadence-advancedheading.kt-adv-heading3177_df2e90-fc, .wp-block-kadence-advancedheading.kt-adv-heading3177_df2e90-fc[data-kb-block=\"kb-adv-heading3177_df2e90-fc\"]{font-style:normal;}.wp-block-kadence-advancedheading.kt-adv-heading3177_df2e90-fc mark.kt-highlight, .wp-block-kadence-advancedheading.kt-adv-heading3177_df2e90-fc[data-kb-block=\"kb-adv-heading3177_df2e90-fc\"] mark.kt-highlight{font-style:normal;color:#f76a0c;-webkit-box-decoration-break:clone;box-decoration-break:clone;padding-top:0px;padding-right:0px;padding-bottom:0px;padding-left:0px;}.wp-block-kadence-advancedheading.kt-adv-heading3177_df2e90-fc img.kb-inline-image, .wp-block-kadence-advancedheading.kt-adv-heading3177_df2e90-fc[data-kb-block=\"kb-adv-heading3177_df2e90-fc\"] img.kb-inline-image{width:150px;vertical-align:baseline;}<\/style>\n<h3 id=\"parisienne\" class=\"kt-adv-heading3177_df2e90-fc wp-block-kadence-advancedheading\" data-kb-block=\"kb-adv-heading3177_df2e90-fc\"><strong>17. Parisienne<\/strong><\/h3>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-full\"><img data-recalc-dims=\"1\" decoding=\"async\" width=\"800\" height=\"400\" src=\"https:\/\/i0.wp.com\/gizigo.id\/en\/wp-content\/uploads\/sites\/12\/2025\/03\/Infographic-Vegetable-Cut-Technique-17-Parisienne.jpg?resize=800%2C400&#038;ssl=1\" alt=\"Parisienne vegetable cut technique illustration\" class=\"wp-image-3241\" srcset=\"https:\/\/i0.wp.com\/gizigo.id\/en\/wp-content\/uploads\/sites\/12\/2025\/03\/Infographic-Vegetable-Cut-Technique-17-Parisienne.jpg?w=800&amp;ssl=1 800w, https:\/\/i0.wp.com\/gizigo.id\/en\/wp-content\/uploads\/sites\/12\/2025\/03\/Infographic-Vegetable-Cut-Technique-17-Parisienne.jpg?resize=300%2C150&amp;ssl=1 300w, https:\/\/i0.wp.com\/gizigo.id\/en\/wp-content\/uploads\/sites\/12\/2025\/03\/Infographic-Vegetable-Cut-Technique-17-Parisienne.jpg?resize=768%2C384&amp;ssl=1 768w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/><\/figure>\n<\/div>\n\n\n<p>Parisienne is very distinguishable from other techniques. You use a small scoop to make small balls from melon, watermelon, or other fresh fruits.<sup><strong><a href=\"#references\">22<\/a><\/strong><\/sup> <sup><strong><a href=\"#references\">23<\/a><\/strong><\/sup><\/p>\n\n\n\n<div style=\"height:50px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n<\/div><\/div>\n\n\n\n<div class=\"wp-block-group\"><div class=\"wp-block-group__inner-container is-layout-constrained wp-block-group-is-layout-constrained\"><style>.wp-block-kadence-advancedheading.kt-adv-heading3177_392a5a-06, .wp-block-kadence-advancedheading.kt-adv-heading3177_392a5a-06[data-kb-block=\"kb-adv-heading3177_392a5a-06\"]{font-style:normal;}.wp-block-kadence-advancedheading.kt-adv-heading3177_392a5a-06 mark.kt-highlight, .wp-block-kadence-advancedheading.kt-adv-heading3177_392a5a-06[data-kb-block=\"kb-adv-heading3177_392a5a-06\"] mark.kt-highlight{font-style:normal;color:#f76a0c;-webkit-box-decoration-break:clone;box-decoration-break:clone;padding-top:0px;padding-right:0px;padding-bottom:0px;padding-left:0px;}.wp-block-kadence-advancedheading.kt-adv-heading3177_392a5a-06 img.kb-inline-image, .wp-block-kadence-advancedheading.kt-adv-heading3177_392a5a-06[data-kb-block=\"kb-adv-heading3177_392a5a-06\"] img.kb-inline-image{width:150px;vertical-align:baseline;}<\/style>\n<h3 id=\"olivette\" class=\"kt-adv-heading3177_392a5a-06 wp-block-kadence-advancedheading\" data-kb-block=\"kb-adv-heading3177_392a5a-06\"><strong>18. Olivette<\/strong><\/h3>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-full\"><img data-recalc-dims=\"1\" decoding=\"async\" width=\"800\" height=\"400\" src=\"https:\/\/i0.wp.com\/gizigo.id\/en\/wp-content\/uploads\/sites\/12\/2025\/03\/Infographic-Vegetable-Cut-Technique-18-Olivette.jpg?resize=800%2C400&#038;ssl=1\" alt=\"Olivette vegetable cut technique chart\" class=\"wp-image-3244\" srcset=\"https:\/\/i0.wp.com\/gizigo.id\/en\/wp-content\/uploads\/sites\/12\/2025\/03\/Infographic-Vegetable-Cut-Technique-18-Olivette.jpg?w=800&amp;ssl=1 800w, https:\/\/i0.wp.com\/gizigo.id\/en\/wp-content\/uploads\/sites\/12\/2025\/03\/Infographic-Vegetable-Cut-Technique-18-Olivette.jpg?resize=300%2C150&amp;ssl=1 300w, https:\/\/i0.wp.com\/gizigo.id\/en\/wp-content\/uploads\/sites\/12\/2025\/03\/Infographic-Vegetable-Cut-Technique-18-Olivette.jpg?resize=768%2C384&amp;ssl=1 768w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/><\/figure>\n<\/div>\n\n\n<p>In simple terms, an olivette is cutting your ingredient into an olive-like shape with a 5 cm (2 in) length.<sup><strong><a href=\"#references\">18<\/a><\/strong><\/sup><\/p>\n\n\n\n<p>Food cut in an olivette manner usually has a consistent size and shape. So, it\u2019s mainly used to make your food presentation more visually appealing and interesting.<\/p>\n\n\n\n<div style=\"height:100px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n<\/div><\/div>\n\n\n\n<div class=\"wp-block-group\"><div class=\"wp-block-group__inner-container is-layout-constrained wp-block-group-is-layout-constrained\"><style>.wp-block-kadence-advancedheading.kt-adv-heading3177_19b29f-b2, .wp-block-kadence-advancedheading.kt-adv-heading3177_19b29f-b2[data-kb-block=\"kb-adv-heading3177_19b29f-b2\"]{font-style:normal;}.wp-block-kadence-advancedheading.kt-adv-heading3177_19b29f-b2 mark.kt-highlight, .wp-block-kadence-advancedheading.kt-adv-heading3177_19b29f-b2[data-kb-block=\"kb-adv-heading3177_19b29f-b2\"] mark.kt-highlight{font-style:normal;color:#f76a0c;-webkit-box-decoration-break:clone;box-decoration-break:clone;padding-top:0px;padding-right:0px;padding-bottom:0px;padding-left:0px;}.wp-block-kadence-advancedheading.kt-adv-heading3177_19b29f-b2 img.kb-inline-image, .wp-block-kadence-advancedheading.kt-adv-heading3177_19b29f-b2[data-kb-block=\"kb-adv-heading3177_19b29f-b2\"] img.kb-inline-image{width:150px;vertical-align:baseline;}<\/style>\n<h3 id=\"wedges\" class=\"kt-adv-heading3177_19b29f-b2 wp-block-kadence-advancedheading\" data-kb-block=\"kb-adv-heading3177_19b29f-b2\"><strong>19. Wedges<\/strong><\/h3>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-full\"><img data-recalc-dims=\"1\" decoding=\"async\" width=\"800\" height=\"400\" src=\"https:\/\/i0.wp.com\/gizigo.id\/en\/wp-content\/uploads\/sites\/12\/2025\/03\/Infographic-Vegetable-Cut-Technique-19-Wedges.jpg?resize=800%2C400&#038;ssl=1\" alt=\"Wedges vegetable cut technique illustration\" class=\"wp-image-3245\" srcset=\"https:\/\/i0.wp.com\/gizigo.id\/en\/wp-content\/uploads\/sites\/12\/2025\/03\/Infographic-Vegetable-Cut-Technique-19-Wedges.jpg?w=800&amp;ssl=1 800w, https:\/\/i0.wp.com\/gizigo.id\/en\/wp-content\/uploads\/sites\/12\/2025\/03\/Infographic-Vegetable-Cut-Technique-19-Wedges.jpg?resize=300%2C150&amp;ssl=1 300w, https:\/\/i0.wp.com\/gizigo.id\/en\/wp-content\/uploads\/sites\/12\/2025\/03\/Infographic-Vegetable-Cut-Technique-19-Wedges.jpg?resize=768%2C384&amp;ssl=1 768w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/><\/figure>\n<\/div>\n\n\n<p>One of the more widely used cooking cuts. You usually use this technique to cut round-shaped ingredients.<\/p>\n\n\n\n<p>To make wedges, you need to cut a food diagonally into two pieces. After that, you cut each piece at an angle to produce two or more big chunks.<sup><strong><a href=\"#references\">24<\/a><\/strong><\/sup> There\u2019s no standard size for wedges, so change them according to the meals you\u2019re cooking and your preference.<\/p>\n\n\n\n<p>Potatoes, cabbages, tomatoes, and onions are the most common ingredients to wedge.<sup><strong><a href=\"#references\">25<\/a><\/strong><\/sup> You often find this cut in soup and stew. However, as wedge cuts increase the surface area of your foods, they are also great for roasting, glazing, or even frying.<\/p>\n\n\n\n<div style=\"height:100px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n<\/div><\/div>\n\n\n\n<div class=\"wp-block-group\"><div class=\"wp-block-group__inner-container is-layout-constrained wp-block-group-is-layout-constrained\"><style>.wp-block-kadence-advancedheading.kt-adv-heading3177_22a04f-95, .wp-block-kadence-advancedheading.kt-adv-heading3177_22a04f-95[data-kb-block=\"kb-adv-heading3177_22a04f-95\"]{font-style:normal;}.wp-block-kadence-advancedheading.kt-adv-heading3177_22a04f-95 mark.kt-highlight, .wp-block-kadence-advancedheading.kt-adv-heading3177_22a04f-95[data-kb-block=\"kb-adv-heading3177_22a04f-95\"] mark.kt-highlight{font-style:normal;color:#f76a0c;-webkit-box-decoration-break:clone;box-decoration-break:clone;padding-top:0px;padding-right:0px;padding-bottom:0px;padding-left:0px;}.wp-block-kadence-advancedheading.kt-adv-heading3177_22a04f-95 img.kb-inline-image, .wp-block-kadence-advancedheading.kt-adv-heading3177_22a04f-95[data-kb-block=\"kb-adv-heading3177_22a04f-95\"] img.kb-inline-image{width:150px;vertical-align:baseline;}<\/style>\n<h3 id=\"lyonnaise\" class=\"kt-adv-heading3177_22a04f-95 wp-block-kadence-advancedheading\" data-kb-block=\"kb-adv-heading3177_22a04f-95\"><strong>20. Lyonnaise<\/strong><\/h3>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-full\"><img data-recalc-dims=\"1\" decoding=\"async\" width=\"800\" height=\"400\" src=\"https:\/\/i0.wp.com\/gizigo.id\/en\/wp-content\/uploads\/sites\/12\/2025\/03\/Infographic-Vegetable-Cut-Technique-20-Lyonnaise.jpg?resize=800%2C400&#038;ssl=1\" alt=\"Lyonnaise vegetable cut technique graphic\" class=\"wp-image-3247\" srcset=\"https:\/\/i0.wp.com\/gizigo.id\/en\/wp-content\/uploads\/sites\/12\/2025\/03\/Infographic-Vegetable-Cut-Technique-20-Lyonnaise.jpg?w=800&amp;ssl=1 800w, https:\/\/i0.wp.com\/gizigo.id\/en\/wp-content\/uploads\/sites\/12\/2025\/03\/Infographic-Vegetable-Cut-Technique-20-Lyonnaise.jpg?resize=300%2C150&amp;ssl=1 300w, https:\/\/i0.wp.com\/gizigo.id\/en\/wp-content\/uploads\/sites\/12\/2025\/03\/Infographic-Vegetable-Cut-Technique-20-Lyonnaise.jpg?resize=768%2C384&amp;ssl=1 768w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/><\/figure>\n<\/div>\n\n\n<p>Lyonnaise is cutting an ingredient into thin slices, normally 1\/4 inch thick, in a half-moon shape. This technique is usually used on onions, as you can mix the cuts into stir-fries and salads.<\/p>\n\n\n\n<div style=\"height:100px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n<\/div><\/div>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity is-style-wide\"\/>\n\n\n\n<div style=\"height:50px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<div id=\"ads\" class=\"wp-block-group\"><div class=\"wp-block-group__inner-container is-layout-constrained wp-block-group-is-layout-constrained\"><style>.wp-block-kadence-advancedheading.kt-adv-heading3177_e81926-ce, .wp-block-kadence-advancedheading.kt-adv-heading3177_e81926-ce[data-kb-block=\"kb-adv-heading3177_e81926-ce\"]{font-style:normal;}.wp-block-kadence-advancedheading.kt-adv-heading3177_e81926-ce mark.kt-highlight, .wp-block-kadence-advancedheading.kt-adv-heading3177_e81926-ce[data-kb-block=\"kb-adv-heading3177_e81926-ce\"] mark.kt-highlight{font-style:normal;color:#f76a0c;-webkit-box-decoration-break:clone;box-decoration-break:clone;padding-top:0px;padding-right:0px;padding-bottom:0px;padding-left:0px;}.wp-block-kadence-advancedheading.kt-adv-heading3177_e81926-ce img.kb-inline-image, .wp-block-kadence-advancedheading.kt-adv-heading3177_e81926-ce[data-kb-block=\"kb-adv-heading3177_e81926-ce\"] img.kb-inline-image{width:150px;vertical-align:baseline;}<\/style>\n<h2 id=\"references\" class=\"kt-adv-heading3177_e81926-ce wp-block-kadence-advancedheading\" data-kb-block=\"kb-adv-heading3177_e81926-ce\"><strong>References<\/strong><\/h2>\n\n\n\n<ol start=\"1\" class=\"wp-block-list\">\n<li>https:\/\/blog.hdmdknives.com\/types-of-vegetable-cuts.html (Accessed 7 February 2024)<\/li>\n\n\n\n<li>https:\/\/www.thespruceeats.com\/what-does-chiffonade-mean-995614 (Accessed 7 Feb 2024)<\/li>\n\n\n\n<li>https:\/\/www.woodcuttingboards.com\/news\/the-different-types-of-vegetable-cutting-styles-170.aspx (Accessed 5 Feb 2024)<\/li>\n\n\n\n<li>https:\/\/www.kitchen-arena.com.my\/blog\/basic-vegetable-cuts.html (Accessed 6 Feb 2024)<\/li>\n\n\n\n<li>https:\/\/www.expondo.co.uk\/inspirations\/vegetable-cutting-techniques\/ (Accessed 6 Feb 2024)<\/li>\n\n\n\n<li>https:\/\/damas-knives.com\/cutting-vegetables-techniques\/ (Accessed 5 Feb 2024)<\/li>\n\n\n\n<li>https:\/\/www.simplehomecookedrecipes.com\/vegetable-cuts-macedoine\/ (Accessed 7 Feb 2024)<\/li>\n\n\n\n<li>https:\/\/foodandbeverageknowledge.com\/parmentiermedium-dice-cuts-size-uses\/ (Accessed 7 Feb 2024)<\/li>\n\n\n\n<li>https:\/\/www.masterclass.com\/articles\/what-is-tomato-concasse-tomato-concasse-recipe (Accessed 11 Feb 2024)<\/li>\n\n\n\n<li>https:\/\/bluejeanchef.com\/cooking-school\/tomato-concasse\/ (Accessed 11 Feb 2024)<\/li>\n\n\n\n<li>https:\/\/kitchenhabit.com\/types-of-cuts\/ (Accessed 11 Feb 2024)<\/li>\n\n\n\n<li>https:\/\/www.dailydish.co.za\/blog\/post\/1087\/the-basic-cutting-techniques (Accessed 11 Feb 2024)<\/li>\n\n\n\n<li>http:\/\/happyhealthy.extension.msstate.edu\/tips-videos\/chop-slice-dice-mince-peel-and-crush (Accessed 11 Feb 2024)<\/li>\n\n\n\n<li>https:\/\/frixospersonalchefing.com\/2020\/02\/05\/basic-cutting-techniques\/ (Accessed 11 Feb 2024)<\/li>\n\n\n\n<li>https:\/\/www.escoffieronline.com\/how-to-tournee-cut\/ (Accessed 11 Feb 2024)<\/li>\n\n\n\n<li><a href=\"https:\/\/en.wikipedia.org\/wiki\/List_of_culinary_knife_cuts#:~:text=Tourn%C3%A9%3B%202%20inches%20(50%20mm,inch%20(5%E2%80%937%20mm\">https:\/\/en.wikipedia.org\/wiki\/List_of_culinary_knife_cuts#:~:text=Tourn%C3%A9%3B%202%20inches%20(50%20mm,inch%20(5%E2%80%937%20mm<\/a> (Accessed 11 Feb 2024)<\/li>\n\n\n\n<li>https:\/\/www.recipetips.com\/glossary-term\/t&#8211;37904\/tournee-cut.asp (Accessed 11 Feb 2024)<\/li>\n\n\n\n<li>https:\/\/setupmyhotel.com\/train-my-hotel-staff\/chef-training\/650-classical-cuts-in-kitchen.html (Accessed 11 Feb 2024)<\/li>\n\n\n\n<li>http:\/\/www.formit.fi\/pages\/products\/cutting.php?lang=FI (Accessed 11 Feb 2024)<\/li>\n\n\n\n<li>https:\/\/fnsharp.com\/blogs\/fns\/fn-sharp-guide-knife-cuts (Accessed 11 Feb 2024)<\/li>\n\n\n\n<li>https:\/\/foodsguy.com\/paysanne-cutting\/ (Accessed 11 Feb 2024)<\/li>\n\n\n\n<li>https:\/\/www.simplehomecookedrecipes.com\/parisienne-cut-knife-skills\/ (Accessed 11 Feb 2024)<\/li>\n\n\n\n<li>https:\/\/www.thehealthyjournal.com\/faq\/what-is-parisienne-cut (Accessed 11 Feb 2024)<\/li>\n\n\n\n<li>https:\/\/www.masterclass.com\/articles\/how-to-cut-potato-wedges (Accessed 11 Feb 2024)<\/li>\n\n\n\n<li>https:\/\/www.kikkoman.com\/en\/cookbook\/basic\/vege_cut\/comb.html (Accessed 11 Feb 2024)<\/li>\n<\/ol>\n\n\n\n<div style=\"height:50px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n<\/div><\/div>\n","protected":false},"excerpt":{"rendered":"<p>A chef once told me the simplest method to master knife handling: Buy 10 lbs of onions or potatoes, then practice a basic cutting technique by cutting them over and over and over and over and over and over. The catch is to deliberately make slow, perfect cuts. Aim to do them smoothly. The speed&#8230;<\/p>\n","protected":false},"author":8,"featured_media":3207,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_kad_post_transparent":"","_kad_post_title":"","_kad_post_layout":"","_kad_post_sidebar_id":"","_kad_post_content_style":"","_kad_post_vertical_padding":"","_kad_post_feature":"","_kad_post_feature_position":"","_kad_post_header":false,"_kad_post_footer":false,"_kad_post_classname":"","_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[1,17],"tags":[],"class_list":["post-3177","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-general","category-resources"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Vegetable Cut Technique Chart (by Registered Dietitian)<\/title>\n<meta name=\"description\" content=\"Vegetable cut technique chart by registered dietitian. 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