the cuts 4


It is important to know chop from mince and slice from julienne, as these cuts are the action words of most recipes. Chopping and minc- ing require less precision than most cuts, but mastering them is equally important to the finished dish.


Chop (nuts) To cut food into small, irregular pieces with a chef’s knife or cleaver. A food processor may also be “pulsed” to chop food. Cutting boards and sharp knives are crucial for speed and ease of manual chopping.


Cube (Cheddar) To cut into uniform pieces 1/2 inch or larger on each side. Food that has been cut into cubes is generally larger than diced (see below).


Julienne (carrots) Food cut into thin matchstick-size strips (1/8 x 1/8 x 11/2 inches). Vegetables cut in this man- ner are often used in stir-fry recipes or as a garnish.


baton


Baton (zucchini) A larger cut than julienne, batons are 1/4 inch x 11/2- inch matchsticks and are used as a pretty cut for vegetables that need a uniform cut to cook evenly or for easy-to-pick-up vegetable sticks for snacking.


Dice (potatoes) To cut food with a knife into small (1/8 inch), medium (1/4 inch), or large (1/2 inch) cubes.


diced, large


chop


cube julienne


diced, medium


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