Paysanne L- 1cm Garnish for soups,

- Carrots, W- 1cm sauces, meat &

leeks, radish, H- 0.2 cm poultry dishes
cabbage,
onions, bell
pepper,
pumpkin

Batonnetes de L- 4cm Vegetables siding

Legumes W- 0.5cm for main dish &
- Carrots, H- 0.5cm salad
radish,
pumpkin

Julienne L- 4cm Flavouring &

- Lettuce, W- 0.1 cm garnish for soups,
cabbage salad, pates &
terrines

Brunoise 1 mm- all sides Flavouring &

- Carrots, garnish in salads,
radish, leeks, soups, pate,
cabbage, terrines, meat &
onions, bell poultry dishes
pepper,
pumpkin

Bouquet Garni All items are tied Flavouring for

- Onions 50% together with white stocks and
- Leeks 30% string beef stocks
- Carrots 30%
- Celery 30%

COOKERY 10 | ROMIE ANN B. DAWATON

[Document subtitle]
Turned Vegetables L 3-4 cm Vegetables siding
- Carrots D- 1.5 cm for main courses
- Radish and garnish for
- pumpkin glazing preparation.

Chiffonade 2 mm thick Shrimps cocktail,

- lettuce salads, garnish for
- cabbage cold dishes

Carrot Vichy Whole carrot Carrot dish and

- carrots 2 mm thcik sidings for main
courses

COOKERY 10 | ROMIE ANN B. DAWATON

[Document subtitle]