CUT OF VEGETABLES, FISH & CHICKEN

                                  CUT OF VEGETABLES 

                Julienne ------ Thin Strips/1.5mm=1.5mm=1

               Brunoise ------ Small cubes/2mm=2mm

             Macedoine --- Large cubes/2/1 cm = 2/1 cm

              Jardiniere ---- Batons/3mm=3mm=4/3

              Paysanne ---- Thin slices/1cm diameter

                 Tourne ------- Cut into a barrel shape                                      

      CUT OF FISH

• Fillet

• Supreme

• Darne

• Troncon

• Delice

• Paupiettes

• Goujons

Fillet ------------- A fillet is a side of a fish three from bones.

                        a around fish yields 2 fillet and flat fish yields 4 fillets.

Supreme ------- Once the fillet cut by slant into think chunk.

Darne ----------- A slice of a round fish cut on the bone ( 1cm thickness).

Troncon --------- A slice of a flat fish cut on the bone.

Delice ----------- A roll small fish fillet.

Paupiettes ----- A small fish fillet spread with a stuffing a roll.

Gaujons --------- Cut into finger shapes through a fillet.

                     CUT OF CHICKEN 

There are two main types of cuts of chicken

• SAUTE CUT
• SUPREME CUT   

SAUTE CUT - The whole chicken will cut into 11 chunks. but only and chunks                                        will serve. the reason for that is those three parts carries less meat.

SUPREME CUT - In here the whole chicken will cut into two parts / chunks.                                                   gener all 600g - 750g weighted checked use for this