1. Cutting Vegetables!!!

2. Basic Cutting Tools
Peeler
Paring Knife
Chef’s Knife

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.
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

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 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

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