Name 5 different cuts of vegetable and diagram them?

5 Vegetable Cuts with Diagrams:

1. Dice:

* Description: Uniform cubes, usually 1/2 inch or smaller.

* Diagram:

```

+---+

| |

+---+

```

2. Julienne:

* Description: Long, thin strips, usually 1/8 inch thick and 2-3 inches long.

* Diagram:

```

+------+

| |

+------+

```

3. Brunoise:

* Description: Tiny cubes, about 1/8 inch in size.

* Diagram:

```

+---+

| |

+---+

``` (smaller than the dice diagram)

4. Chiffonade:

* Description: Thinly sliced, often used for leafy greens like basil or spinach.

* Diagram:

```

+---+

| |

+---+

``` (slices are very thin and overlapping)

5. Rondelle:

* Description: Round slices, often used for vegetables with a circular shape like carrots or zucchini.

* Diagram:

```

+------+

| |

+------+

``` (slices are round and uniform thickness)