Batonnets, Macedoine and Soups

10 March 2011

Today we learned about 2 new vegetable cuts, batonnets and macedoine. We had to cuts butternuts and carrots in these shapes.

Batonnets – 6mm x 6mm x 5 cm

It is shaped in little sticks

It’s a bigger version of a julienne

Macedoine - are cut into small dice and used as a garnish to meats

Different vegetable cuts and how you can use them to get to the next type of cut.

1.            Macedoine

2.            Paysanne

3.            Baton’s/Jardiniere

4.            Julienne

5.            Brunoise

6.            Chiffonade

7.            Tourner

8.            Parisienne

9.            Mirepoix

We also learned that you could deep-fry the butternuts peels to use as a garnish. If you put carrot peel into ice water it will curl and can be used to garnish salads. The off cuts of the carrots and butternuts was used to make a butternut puree and can be used to make a classical French style soup using a chinua. A robocoop was used to puree the cooked butternuts and carrots.

Minestrone soup

Mirepoix celery

Grated carrots

Grated baby marrows

Grated patipans

Tomato paste

Mixed herbs

Fond Blanc stock

Butter

We learned to make it true Italian style you can add broken pieces of spaghetti when the soup is boiling. The vegetables must still be firm when switching off the heat after it has been cooked. Always the last thing you do with any soups and sauces check your seasoning by taste.