Topics: Cooking, Vegetable, Salad Pages: 1 (250 words) Published: April 24, 2013
 Mirepoix is a combination of chopped carrots, celery and onions used to add flavor and aroma to stocks, sauces, soups and other foods.

Macedonia or macédoine is a salad composed of small pieces of fruit or vegetables. Fruit macedonia is a fresh fruit salad and is a common dessert in Romania, Spain,[1] France, Italy and Latin America. Vegetable macedonia or Macédoine de légumes nowadays is usually a cold salad or hors d'oeuvre of diced vegetables, in France often including red beans. It is sometimes mixed with mayonnaise combined with aspic stock, making it essentially the same as Russian salad. Macédoine de légumes is also a hot vegetable dish consisting of the same vegetables served with butter.[2]

Brunoise is a culinary knife cut in which the food item is first julienned and then turned a quarter turn and diced again, producing cubes of about 3 mm or less on each side, or 1/8-inch dice. In France, a "brunoise" cut is smaller, 1 to 2 mm on each side, or 1/16-inch dice. Some typical vegetables for a brunoise are carrots, celery, leeks, and turnips. The diced vegetables are blanched briefly in salty boiling water and then submerged in salted ice water for a few seconds to set the color. The brunoise is used as a garnishin many dishes; it is often used to garnish consommé. A brunoise should be consistent in size and shape, as this helps to create a pleasing and professional presentation.
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