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 slicingWe will slice your cucumbersHow to Slice a Cucumber
5 Dicing Slice vegetable into 2 inch x 1/4 inch slices. How to Dice and EggplantSlice 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 intervalsWe will be dicing your jicamaDicing a Potato
6 CubingRepeat as dicing, except cut pieces into 1-inch X 1-inch pieces.We will be cubing your broccoliHow 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 carrotsHow 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 artichokesHow to Mince Oregano
9 Slice Cube Mince Julienne Dice ½ inch slicesMince1 inch x 1 inchJulienneDiceVery finely chopped¼ inch strips½ inch x ½ inch
10 Let’s Watch @ End if Time Permits!!!! Cutting Techniques - Alton Brown
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