What is the main characteristic of a Macédoine cut?

The main characteristic of a Macédoine cut is that it consists of small, uniform cubes measuring approximately 1/4 inch. This particular cut is often used to prepare various vegetables or fruits, providing a visually appealing presentation and ensuring even cooking when incorporated into dishes such as salads, sauces, or garnishes. The emphasis on uniform size is important for both aesthetic and culinary reasons, as it allows for consistent texture and flavor in the final dish.

The specified size for the Macédoine cut aligns with classic culinary definitions, making it a foundational skill for those training in professional cooking. Therefore, understanding and mastering this cut is crucial for anyone pursuing Cookery NC II.