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:
  To remove the outer covering from fruits, nuts or seeds
  To cut off the outside covering is to pare. Applied to potatoes, apples, etc
 To strip of the outer covering is to peel. Applied to oranges, grapefruit, etc.

 A cross cut 1/8 to 3/8 inch thick. To slice is to cut into even slices, usually across the grain.
 A cube-shaped cut ½ to 1 inch. To cube is to cut into cubes.
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.
To divide into small pieces with a knife or other sharp tool is to chop.
To cut into very fine pieces using a knife, food grinder, blender or food processor.
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
To reduce to particles by cutting, crushing, or grinding.

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