The vegetable cut selected for a particular dish must complement the dish it is being used for. For example, a robust casserole would require larger pieces than a light consommé. Many other loose descriptions exist i.e. strips, bite-sized pieces, chunks.
Here are the traditional cuts and whilst these definitions may vary slightly, these are the accepted generalizations.
1. Jullienne 5-7cm x W 0.1mm x H 0.1mm
2. Vinchy 2 mm thick slices
3. Paysanne 1cm x W 1cm x H 0.2mm
4. rough julienne 5-7cm x W 0.2mm x H 0.2mm
5. baton 5cm x W 0.5mm x H 0.5mm
6. bouqet garni between brunoise – jardinaire ( no need to be specific )
7. Brunoise 5mm x W 5mm x H 5mm
8. Jardinaire 0.5mm x W 0.5mm x H 0.2mm
9. Macedoine 1Cm x W 1Cm x H 1Cm
10. Ciffonade sliced 0.1-0.2 mm thick
11. Printaniere shape
12. Demidoff 0.2 cm thick
13. Mirepoix 2mm x W 2mm x H 2mm
14. Bouqet matignon