Match the items on the right to the items on the left.

Bundle of herbs and aromatic vegetables eg. parsley, thyme and bay leaves. Used to flavour stocks, soups, sauces and meat dishes.	??? Julienne Jardiniére Bouquet garni Chiffonnade Brunoise Macedoine Duchess Duxelle
Mixture of cooked brunoise of onion, mushroom and chopped parsley. Used as a stuffing for tomato.	??? Julienne Jardiniére Bouquet garni Chiffonnade Brunoise Macedoine Duchess Duxelle
Food cut into fine shred, eg. lettuce or spinach shredded lettuce for prawn cocktail.	??? Julienne Jardiniére Bouquet garni Chiffonnade Brunoise Macedoine Duchess Duxelle
Small dice (3mm x 3mm), eg. of carrot or onion. Used to garnish a consommé or sauce.	??? Julienne Jardiniére Bouquet garni Chiffonnade Brunoise Macedoine Duchess Duxelle
3mm x 3mm x 40mm strips of vegetables used as a garnish.	??? Julienne Jardiniére Bouquet garni Chiffonnade Brunoise Macedoine Duchess Duxelle
4mm x 4mm x 20mm batons of vegetables, eg. batons of carrots. Used as a garnish.	??? Julienne Jardiniére Bouquet garni Chiffonnade Brunoise Macedoine Duchess Duxelle
8mm dice of vegetables or fruits. Diced fruit for fruit salad.	??? Julienne Jardiniére Bouquet garni Chiffonnade Brunoise Macedoine Duchess Duxelle
Puree of potato with butter and egg yolk seasoned with salt, pepper, nutmeg. Piped using a star tube in a rosette and baked.	??? Julienne Jardiniére Bouquet garni Chiffonnade Brunoise Macedoine Duchess Duxelle