FOO1501
ASSIGNMENT 2 SEMESTER 1 2025
UNIQUE NO. 154750
DUE DATE: 22 APRIL 2025
, QUESTION 1 [30]
1.1.1 Vegetable Cutting Styles:
1. Julienne – Vegetables are cut into thin, matchstick-sized strips (2-3mm thick).
2. Brunoise – Finely diced cubes from julienne cuts, about 2mm per side.
3. Chiffonade – Fine ribbons, usually used for leafy vegetables like spinach or
basil.
4. Paysanne – Thin slices, often cut into square, round, or triangular shapes.
5. Mirepoix – Rough, uniform dice used for flavor bases.
6. Batonnet – Thicker matchstick-style cuts, about 6mm x 6mm x 5cm.
7. Rondelle – Round slices, typically for cylindrical vegetables like carrots.
8. Dice (small, medium, large) – Uniform cube sizes ranging from 3mm to 2cm.
9. Lozenge – Diamond-shaped cuts used for decorative purposes.
10. Turned (Tourné) – Barrel-shaped, seven-sided cut for vegetables like carrots
and potatoes.
1.1.2 Recipes/Dishes for Each Cutting Style:
1. Julienne – Stir-fries, salads, spring rolls.
2. Brunoise – Garnishes for soups, sauces, and consommés.
3. Chiffonade – Garnish for soups, pasta, and salads.
4. Paysanne – Rustic soups like minestrone, stews.
5. Mirepoix – Base for stocks, soups, sauces (e.g., brown stock).
6. Batonnet – Vegetable sticks for dips, crudités platters.
7. Rondelle – Braised carrots, zucchini, soups.
8. Dice – Vegetable salads, pies, stews.
9. Lozenge – Fancy vegetable platings, garnish.
10. Turned – Classical French presentation, served with roasted meats.
ASSIGNMENT 2 SEMESTER 1 2025
UNIQUE NO. 154750
DUE DATE: 22 APRIL 2025
, QUESTION 1 [30]
1.1.1 Vegetable Cutting Styles:
1. Julienne – Vegetables are cut into thin, matchstick-sized strips (2-3mm thick).
2. Brunoise – Finely diced cubes from julienne cuts, about 2mm per side.
3. Chiffonade – Fine ribbons, usually used for leafy vegetables like spinach or
basil.
4. Paysanne – Thin slices, often cut into square, round, or triangular shapes.
5. Mirepoix – Rough, uniform dice used for flavor bases.
6. Batonnet – Thicker matchstick-style cuts, about 6mm x 6mm x 5cm.
7. Rondelle – Round slices, typically for cylindrical vegetables like carrots.
8. Dice (small, medium, large) – Uniform cube sizes ranging from 3mm to 2cm.
9. Lozenge – Diamond-shaped cuts used for decorative purposes.
10. Turned (Tourné) – Barrel-shaped, seven-sided cut for vegetables like carrots
and potatoes.
1.1.2 Recipes/Dishes for Each Cutting Style:
1. Julienne – Stir-fries, salads, spring rolls.
2. Brunoise – Garnishes for soups, sauces, and consommés.
3. Chiffonade – Garnish for soups, pasta, and salads.
4. Paysanne – Rustic soups like minestrone, stews.
5. Mirepoix – Base for stocks, soups, sauces (e.g., brown stock).
6. Batonnet – Vegetable sticks for dips, crudités platters.
7. Rondelle – Braised carrots, zucchini, soups.
8. Dice – Vegetable salads, pies, stews.
9. Lozenge – Fancy vegetable platings, garnish.
10. Turned – Classical French presentation, served with roasted meats.
