Preparing Vegetables for Cutting
Prepare the vegetables by washing and peeling.
Top and tail the veg.
Now depending on the cut, slice the veg into required lengths.
On one side trim off a slice so that you have a flat surface to work with.
Now trim all the sides to produce an even-sided length.
From here you have the basis to cut any of the different vegetable cuts with ease.
Parisienne cut is actually a scoop rather than a knife cut.
To achieve this fancy “cut” a Parisienne scoop is required, which is a small ice cream scoop shaped piece of equipment.
The scoop comes in various sizes, and are used for various types of production.
Mainly used for producing Melon balls as a decorative starter or Hors d’oeuvre, or as potatoes cut “Pomme Parisienne”