(a) Types of Vegetable Cuts; (i) Jardiniere (ii) Mire poix (iii) Courgette (iv) Julienne (vi) Concasse (vii) Paysanne (viii) Macedoine (ix) Brunoise (x) Mooli (xi) Dice (xii) Strips (xiii) Block (xix) Chopping (xx) Shredding (xxi) Chiffonade (xxii) Cube (xxiii) Slicing
(b) Herbs used in Food Preparation; (i) Thyme (ii) Curry (iii) Basil (iv) Rosemary (v) Parsley (vi) Bayleaf (vii) Lemon (viii) Borage (ix) Chervil (x) Mint (xi) Terragon (xii) Lemon grass (xiii) Marjoram (xix) Dill (xx) Coriander (xxi) Felle (xxii) Lovage (xxiii) Chive (xxix) Scent leaf (xxx) Bitter leaf (xxxi) Sage