Cutting Vegetables!!!

UNIVERSITY INSITITUTE OF HOTEL MANAGEMENT

Basic Cutting Tools

Chef’s Knife

Paring Knife

Peeler

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Wash Well First!!!

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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 Cucu

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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

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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

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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 CarrotUNIVERSITY INSITITUTE OF

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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

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Slice

Julienne

Mince

Dice

Cube

¼ inch strips

½ inch slices

1 inch x 1 inch

Very finely chopped

½ inch x ½ inchUNIVERSITY INSITITUTE OF

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UNIVERSITY INSITITUTE OF HOTEL MANAGEMENT