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What is Vegetable Cutting Techniques Guide about?

This document describes different food cutting techniques such as vegetables and fruits. Cuts are defined as brunoise (cubes of 0.5 cm), julienne (thin strips of 4 cm long), mirepoix (cubes of 1.5 cm), and decorative cuts such as van dicke and noisette. The cuts are applied to specific ingredients such as potatoes (baton, chips), tomato (concasse), onion (plume, brunoise), and elongated vegetables (turning, vichy).

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