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.
Small Dice (Brunoise)
Prepare your vegetables as above and for a Brunoise, cut each prepared vegetable into 1/8″ X 1/8″ X 1/8″ cubes
Trim the vegetable to approx 2″ lengths and square off. (So as you have a flat surface to work with) Slice through to 1/8″ slices and pile the slices on top on each other and slice through 1/8″ so you are left with a Julienne.
Now turn the sticks 90° and carefully slice through 1/8″ cubes
