The vegetable cut selected for a particular dish must complement the dish it is being used for. For example, a robust casserole would require larger pieces than a light consommé. Many other loose descriptions exist i.e. strips, bite-sized pieces, chunks, here are the traditional cuts and whilst these definitions may vary slightly, these are the accepted generalizations.
Roughly cut vegetables, normally including carrot, onion and celery, which are cooked in butter with ham, thyme and bay leaf. Cooking is finished by de-glazing the pan with Madeira. Matignon vegetables are used to add flavor when cooking large pieces of meat. Thin even slices of vegetables used as a base to place the meat on when roasting.
A mixture of roughly chopped vegetables which are used as the base of sauces or to enhance the flavor of meat, fish and shellfish dishes. Normally onion, celery and carrot are used and these are slowly cooked in butter until they are very tender. Thyme and bay leaves are often added.
This cut may be either squares, triangles, circles or half rounds. In order to cut economically, the shape of the vegetable will decide which shape to choose. All are cut thinly, about 1 – 2 mm thick.