Whilst there are lots of recipes for many vegetables on this site, this section
deals with the basics including buying, storing, preparing, cutting and cooking
fresh vegetables plus serving allowances per person. We've separated this section into pages covering
individual vegetables, the links to which are in the chart below.
Chips/French Fries/Crisps Chips and Fries are"sticks" of vegetables between 5cm/2-inches and
10cm/4-inches long and up to 2.5cm/1-inch thick. Crisps
are very thin slices no thicker than 6mm/¼-inch. Both
are cut before cooking and are usually deep fried until
Chunks A piece of cut vegetable larger than 3.75cm/1¾-inches.
Usually cut before cooking.
Cubes Pieces of vegetables from 12mm/½
-inch to 36mm/1½-inches square.
Can be cut before or after cooking.
Dice Pieces of vegetables between 6mm/¼-inch and 12mm/½
-inch square. Can be cut before or after
Grated Thin pieces of vegetables created using a grater. They
can be any length depending on the vegetable used but are always
Julienne Strips of vegetables usually 3mm/ ⅛- inch square up to 5cm/ 2
inches long standard. Often a mandoline is used for accuracy. Often
used as a garnish.
Mashed Vegetables which have already been cooked until soft then
further broken down with a fork or masher.
Thin "sticks" of
vegetables no thicker than 6mm/¼-inch square and
Very thin slices of
vegetables no larger than 6mm/¼-inch square. Most often used as a
Purée Vegetables which have usually already been cooked until soft
then mashed, then made smooth by rigorous beating or passing through
a sieve. With some vegetables a food processor can be used.
Shred Vegetables cut into thin strips generally no wider than
6mm/¼-inch. Usually done before cooking.
Slices Vegetables cut into similar size flat pieces. Can be lengthways
or widthways, from 3mm/⅛-inch to 2.5cm/1-inch thick.
The use of a mandoline makes slicing vegetables much easier and you
can achieve very thin even slices.
Sulfrino Balls Sulfrino vegetable ballsaremade with a very small melon scoop,
sometimes called a Parisienne scoop, up to 12mm/½-inch in diameter.
Most usually used for garnishes.