Preparing Vegetables for Cutting
Prepare the vegetables by washing and peeling.
Top and tail the veg.
Now depending on the cut, slice the veg into required lengths.
On one side trim off a slice so that you have a flat surface to work with.
Now trim all the sides to produce an even-sided length.
From here you have the basis to cut any of the different vegetable cuts with ease.
Julienne (aka Matchsticks):As the name suggests Julienne should be as close to the shape of a matchstick as possible.
Aim for 1″ to 2″ in length and 1/8″ by 1/8″ inch thick.
Julienne is the common term used for most cuts of vegetables including Carrots and Celery, but potatoes are known as Pomme Allumette (French for Matchstick).