Illustrate five vegetable cuts that you can use during the preparation and presentation of sauces and soups.

1. Brunoise: This is a small dice cut that is commonly used in sauces and soups. It involves cutting vegetables into very small, uniform cubes, usually around 1/8 inch in size. This cut is often used for aromatics like onions, carrots, and celery.

2. Julienne: Julienne is a cut where vegetables are sliced into thin, matchstick-like strips. This cut is often used for adding texture and visual appeal to dishes like soups and stir-fries. Common vegetables that are julienned include bell peppers, carrots, and zucchini.

3. Mirepoix: Mirepoix is a classic French vegetable cut that consists of diced onions, carrots, and celery. This combination of vegetables is often used as a base for sauces, soups, and stews, as it adds flavor and depth to the dish.

4. Chiffonade: Chiffonade is a cut where leafy greens like spinach, basil, or kale are rolled up and thinly sliced into ribbons. This cut is often used for garnishing soups and sauces, as it adds a pop of color and texture to the dish.

5. Batonnets: Batonnets are a larger version of the julienne cut, where vegetables are sliced into thicker, rectangular sticks. This cut is often used for adding a hearty texture to dishes like stews and braises. Common vegetables that are cut into batonnets include potatoes, carrots, and parsnips.

1. Brunoise:
- Small, 1-2mm cubes
- Used for adding texture and flavor to sauces, soups, stews, and salads

2. Mirepoix:
- Equal parts of diced onions, carrots, and celery
- Used as a flavoring base for stocks, sauces, soups, and stews

3. Julienne:
- Thin, matchstick-shaped strips
- Adds a delicate texture and crunch to salads, soups, and stir-fries

4. Paysanne:
- Small, 5mm-thick cubes
- Used in soups, stews, and vegetable medleys

5. Chiffonade:
- Finely shredded leaves
- Adds a pop of color and flavor to sauces, soups, salads, and garnishes