French culinary terminology for dicing vegetables

Question

The French language has many specific words for cooking. What is the term used for food which is diced into tiny pieces?

J. Mueller · Answer 1 · 2021-04-14T11:44:34.517

3

The name depends on the sice of the dices. There are:

edited Apr 14 '21 at 11:44

answered Apr 10 '21 at 20:27

J. Mueller

What the difference between Jardiniere and Mecédoine? – Jonathan Apr 10 '21 at 20:29
It seems Mecédoine can be slightly larger – J. Mueller Apr 10 '21 at 20:32
Did you mean to type "8 to 1"? Seems like maybe that's a typo, but I couldn't find a reference in your link to confirm that.. If it's not a typo then please consider swapping the order of the numbers. – Kat Apr 14 '21 at 00:59
@Kat: The units were mixed up. It was 8mm to 1cm. Its fixed now. – J. Mueller Apr 14 '21 at 11:45

score 2 · Answer 2 · edited Apr 12 '21 at 21:30

2

From the French version of the aforementioned page, the techniques are:

en julienne : vegetables are cut in thin striped
en dés : this results in cube-like pieces
en allumettes : the result should be similar to matches (hence the name). While the julienne just means "stripes", en allumettes requires the pieces to be parallelipipedic.

Preparations are named according to their ingredients:

macedoine is a colorful preparation of with legumes cut en dés (approximately 0.5cm)
brunoise means vegetables or fruits are cut en dés of around 2cm each
mirepoix is a combination of carrots, onion and celeriac

edited Apr 12 '21 at 21:30

Glorfindel

answered Apr 11 '21 at 09:06

alex_reader

1

I believe you mean celery rather than celeriac in your definition of *mirepoix*. – dbmag9 Apr 11 '21 at 15:20
Also, some terms are quite illustrative: "dés" means dices, "allumettes" means "matches". – L0Lock Dec 11 '21 at 20:41

2 Answers2