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[Music] hello everyone its chef stas from ask chef channel and today i would like to show you something that our students hate most of all precision cuts why all the fuss you can ask me the first why while its so important is that the vegetables will cook the same time the second thing they just look more pretty on the plate and the third thing is wherever you would go with which kind of team nationalities you will work bruno i will stay brunois and care giulianos tailcare and julian so lets go and start cooking i mean cutting as a reference for the names and sizes of the cuts i used professional chef book 9th edition as an initial preparation we need to cut vegetables into rectangles five centimeters long trimmings are unavoidable when you do precision cuts and they are usually used in broth sauces or purees the first cat is called julienne or straws another name is alumet cut the rectangle into three millimeter thick plates and then into three millimeter strips julienne is commo
