This video showcases different cuts that are used when working with vegetables. Today I’ll be showing you how to make: Julienne Batonnet Stick Dice This is part one of a 3 video series
Why use the culinary term for sticks - batonnets, julienne - but not for the dice, such as brunoise (small dice), jardiniere (medium dice), macedoine (large dice)?
Hello sir , i am studying culinary arts . I am quite bad at bakery but i like doing food production and hot kicthen. Do u think I could survive in the hotel industry as a chef ?
