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0 Types of Vegetables cuttings

Name of Cutting Description Picture

Large Dice The broad dice is a 3/4

inch / 3/4 inch culinary
knife slice. With
vegetables such as
potatoes and sometimes
fruits such as
watermelon, this square
cut is most widely used.
Botannet Essentially, the batonnet
(pronounced bah-tow-
NAY) produces a
triangular stick
measuring 1/2 inch, 1/2
inch, 2 1/2 to 3 inches.
Such as raddish, carrot,
cucumber.
Match Stick Cutting Julienne is a technique of
cutting where food is cut
like strips into long thin'
matchstick.' This cutting
style is usually used as a
garnish on stir fries or on
vegetables. Carrots,
zuchinni (zucchini),
capsicum.

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Brunoise Brunoise is a cutting
technique where a fine
dice is cut into a fruit or
vegetable. Carrots,
onions and turnips are
common items to be
brunoised.
Mince The thinness is less
reliable than a fine
brunoise, as it is meant
to be finely cut. Most
often, we use thin garlic
or other aromatics when
we want the taste to be
more widely distributed
throughout the dish.
Chiffonade This cut, particularly
basil, is mainly used for
vegetable leaves and
fresh herbs. The leaves
are stacked, rolled, and
then perpendicularly
sliced to produce thin
stripes.
Slicing Slicing is a technique
where you cut food into
thin slices that are
relatively wide compared
to the depth of the slice.
Such as cucumber.

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Roll Cutting This is a common
technique for cutting
long fruits and
vegetables like zucchini
and carrots. Using this
technique, you can make
more attractive pieces
while exposing more of
the surface of the food.

References

https://www.legit.ng/1176930-types-vegetables-cutting-cook-know.html