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:
Pare:
Peel:
Cube:
Dice:
Fine Dice:
Chop:
Mince:
Julienne:
Match cut:
Grind:
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.
Slice:
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.
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)
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.
