Highlight 5 cuts of vegetables used during the preparation of vegetables.

1. Julienne cut: Vegetables are cut into long, thin strips, similar to matchsticks. This cut is commonly used for stir-fries and salads.

2. Brunoise cut: Vegetables are diced into small cubes, usually around 1/8 inch in size. This cut is often used for soups, sauces, and garnishes.

3. Chiffonade cut: Leafy vegetables like spinach, basil, or kale are rolled tightly and sliced into thin ribbons. This cut is commonly used for adding greens to salads or garnishing dishes.

4. Mirepoix cut: Vegetables like onions, carrots, and celery are diced into small, uniform pieces. This cut is often used as a base for soups, stews, and sauces.

5. Batonnet cut: Vegetables are cut into long, thin sticks, similar to French fries. This cut is commonly used for roasting, sautéing, or as a garnish.

1. Julienne: Thin, matchstick-like cuts
2. Batonnet: Rectangular or square-shaped cuts
3. Brunoise: Tiny diced cuts
4. Paysanne: Cubed cuts with the skin removed
5. Macedoine: Spherical cuts