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 Slice vegetable into 2 inch x 1/4 inch slices. 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

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

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