Cutting Vegetables is an Art

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Making salad is, no doubt, an art. And a great part of this art is veiled in simple tactics and tips. Here is a great guidance about different cuttings of various vegetables and fruits. Let’s learn different cuttings of vegetables and fruits:

Hull:

  To remove the outer covering from fruits, nuts or seeds

Pare:

  To cut off the outside covering is to pare. Applied to potatoes, apples, etc

Peel:

 To strip of the outer covering is to peel. Applied to oranges, grapefruit, etc.

Slice:

 A cross cut 1/8 to 3/8 inch thick. To slice is to cut into even slices, usually across the grain.

Cube:

 A cube-shaped cut ½ to 1 inch. To cube is to cut into cubes.

Dice:

A cube-shaped cut but smaller than the cube at about ¼ inch.

Fine Dice:

A cube-shaped cut 1/8 inch in size is fine dice; brunoise.

Chop:

To divide into small pieces with a knife or other sharp tool is to chop.

Mince:

To cut into very fine pieces using a knife, food grinder, blender or food processor.

Julienne:

To cut meat or vegetables into thin stick-shaped pieces (1/8 x 1/8 x 1½ -2 inches)

Match cut:

A long thin cut, ¼ x ¼ x 3 inches; alumette

Grind:

To reduce to particles by cutting, crushing, or grinding.

Mash:

To crush, beat or squeeze food into a soft state by using a fork or a masher.