Cut Vegetables

Learn to julienne, mince, dice, cube and slice.
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Julienning

Julienning

  1. Peel vegetable. Trim ends.
  2. Slice vegetable into 2-inch x 1/4-inch slices.
  3. Stack the slices and cut into lengthwise 1/8-inch or 1/4-inch strips.

Mincing

Mincing

  1. Roughly chop vegetable on cutting board with chef's knife.
  2. Continue to chop until vegetables are very finely chopped.

Dicing

Dicing

  1. Slice vegetable into 2 inch x 1/4 inch slices.
  2. Stack vegetables and slice into 1/2 inch vertical slices. Hold slices tightly with hand and cut crosswise into 1/2 inch intervals

Cubing

Cubing

  1. Repeat as above except cut pieces into 1-inch pieces.

Slicing

Slicing

  1. Slice vegetable on the diagonal at 1/2-inch intervals with knife held at a 45 degree angle during slicing.

 

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