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Cutting Vegetables !!!. Basic Cutting Tools Chefs Knife Paring Knife Peeler.

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Presentation on theme: "Cutting Vegetables !!!. Basic Cutting Tools Chefs Knife Paring Knife Peeler."— Presentation transcript:

1 Cutting Vegetables !!!

2 Basic Cutting Tools Chefs Knife Paring Knife Peeler

3 Wash Well First!!!

4 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

5 Dicing 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 How to Dice and Eggplant Dicing a Potato

6 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

7 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

8 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

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

10 Lets End if Time Permits!!!! Cutting Techniques - Alton Brown


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