My Crudités platter

We were made to practise the different cuts for a vegetable platter at our culinary prac class yesterday. Julienne, batonnet, chiffonade, brunoise, dicing, paysanne... Didn't really manage to perfect the cuts but it was fun.

My mini platter. The dip was made with plain yogurt, mayo, thousand island dressing and dry herbs.

It is interesting to see all the different designs that can come out from the very same ingredients.