Sticks and Dices Cuts

In this lesson, students will learn a series of cuts that are more advanced than the ones they were taught during the previous lesson.

By the end of the lesson, you will be able to:

• Perform the various sticks – “bâtonnet ” cuts.
• Cut vegetables in dices of various sizes.
• Define brunoise.
• Define Macédoine and provide a short history of the term.