Cutting Vegetables !!!

Cutting Vegetables!!!

Basic Cutting Tools Peeler Paring Knife Chef’s Knife

Wash Well First!!!

Slicing • Cut food into flat, thin pieces • Slice vegetable on the diagonal at 1/2-inch intervals with knife held at a 45 degree angle during slicing • We will slice your cucumbers How to Slice a Cucumber

Dicing How to Dice and Eggplant • Slice vegetable into 2 inch x 1/4 inch slices. • Stack vegetables and slice into 1/2 inch vertical slices. Hold slices tightly with hand and cut crosswise into 1/2 inch intervals • We will be dicing your jicama Dicing a Potato

Cubing • Repeat as dicing, except cut pieces into 1-inch X 1-inch pieces. • We will be cubing your broccoli How to Cube a Turnip

Julienne • Peel vegetable. Trim ends. • Slice vegetable into 2-inch x 1/4-inch slices. • Stack the slices and cut into lengthwise 1/8-inch or 1/4-inch strips. • We will julienne your peppers AND carrots How To Julienne Cut a Carrot

Mincing • Roughly chop vegetable on cutting board with chef's knife. • Continue to chop until vegetables are very finely chopped. • We will be mincing our artichokes How to Mince Oregano

Cube ½ inch slices Slice Mince 1 inch x 1 inch Julienne Dice ¼ inch strips Very finely chopped ½ inch x ½ inch

Let’s Watch @ End if Time Permits!!!! • Cutting Techniques - Alton Brown

Cutting Vegetables !!!