>> This next video will demonstrate how to batonnet [assumed spelling], julienne, small
dice, brunoise.
We're going to use zucchini, carrot and celery to demonstrate.
Starting with the carrot, it's been peeled as you can see.
Trim the end off.
Cut it into about a two inch size segment and then I round square one side off so that
it doesn't roll as I try to slice it and I'm going to cut it into eighth inch slices
and I stack my slices so and using my guiding hand I create julienne.
[cutting] From here, the julienne can be made into brunoise, set some aside for so squaring
off the edges and using my guiding fingers and I create brunoise, ready to garnish your
plate or use however needed.
Batonnet is similar to julienne you can batonnet carrots or any other type of vegetable.
With zucchini you want to cut quarter inch slices around the seeds in this case.
For some cuts you could certainly use the seeds when you do zucchini but for these the
seeds would just give it too much water so we take them out.
[cutting] From this point, again, just like we did for the carrots for the brunoise to
make small dice to quarter inch cubes.
[ pause in speaking ]
Celery as well, it often can be used to make batonnet, or small dice, or julienne, or brunoise
and its same exact idea, cut it into quarter inch sticks for the batonnet and from here
it's easy to make small dice, quarter inch dice.
So just to rehash: you have your quarter inch by two inch two and a half inch batonnet which
you can create your small dice with and then you can take your
one eight by one eighth inch sticks to make your brunoise carrot and your quarter inch
batonnet zucchini and your small dice zucchini.