Paysanne.docx

Paysanne - Carrots, leeks, radish, cabbage, onions, bell pepper, pumpkin

L- 1cm W- 1cm H- 0.2 cm

Garnish for soups, sauces, meat & poultry dishes

Batonnetes de Legumes - Carrots, radish, pumpkin

L- 4cm W- 0.5cm H- 0.5cm

Vegetables siding for main dish & salad

Julienne - Lettuce, cabbage

L- 4cm W- 0.1 cm

Flavouring & garnish for soups, salad, pates & terrines

Brunoise - Carrots, radish, leeks, cabbage, onions, bell pepper, pumpkin

1 mm- all sides

Flavouring & garnish in salads, soups, pate, terrines, meat & poultry dishes

Bouquet Garni - Onions 50% - Leeks 30% - Carrots 30% - Celery 30%

All items are tied together with string

Flavouring for white stocks and beef stocks

COOKERY 10 | ROMIE ANN B. DAWATON [Document subtitle]

Turned Vegetables - Carrots - Radish - pumpkin

L 3-4 cm D- 1.5 cm

Vegetables siding for main courses and garnish for glazing preparation.

Chiffonade - lettuce - cabbage

2 mm thick

Shrimps cocktail, salads, garnish for cold dishes

Carrot Vichy - carrots

Whole carrot 2 mm thcik

Carrot dish and sidings for main courses

COOKERY 10 | ROMIE ANN B. DAWATON [Document subtitle]