Sunday, 20 November 2011

Cutting Vegetables is an Art

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.