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.
Macedoine is a French cooking term for a mixture of vegetables.
For a Macedoine of vegetable the vegetables should be cut into a larger Brunoise of 1/4 inch dice.
A Macedoine would also include peas and green beans (cut into 1/4 inch lengths)
This cut can be used in the preparation of soup, stock or salad. (Notably Macedoine Salad), which would have the macedoine of vegetables mixed with Mayonnaise.