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Jardiniere is a French cooking term meaning to cut a vegetable into thickish batons.

This is the size of vegetables commonly used in frozen vegetable mixes.

Peel and wash the vegetable, then regularize its shape into a rectangle or square by topping and tailing it and squaring off the sides. Cut the vegetables into pieces 10 cm (4 inches) long. Then cut these pieces into batons with a width of anywhere from 4 mm to 10 mm wide (1/8th inch to .4 inches), then cut the batons down to their final width of anywhere from 2 to 5 mm.

Chopping Techniques

Allumette; Bâtonnet; Brunoise; Chiffonade; Chopping Onions; Chopping Techniques; Coining; Dice; Emincer; Jardiniere; Julienne; Macédoine; Mince; Mirepoix au gras; Mirepoix; Paysanne; Pulverize; Salpicon; Top and Tail; White Mirepoix

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Oulton, Randal. "Jardiniere." CooksInfo.com. Published 24 November 2012; revised 24 November 2012. Web. Accessed 06/19/2018. <http://www.cooksinfo.com/jardiniere>.

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