TECHNIQUES FOR CHOPPING, DICING, MINCING AND SLICING

KNIVES:

The best knives for chopping, dicing, mincing and slice are usually the larger knives, such as the 8″ blade (Chef) knife. This knife is an all around knife.  The 10″ blade ( Carving) knife is great for larger jobs.  The 4″ to 6″ Paring) knives are great for smaller jobs.

Chopping & Mincing:  Vegetables; wash and peel;  Cut into 1/2 or strips or slices, place onto a cutting board hold pieces together and cut crosswise into food, make even pieces.

For a Mincing hold the tip of the knife down with one hand, while using the handle to move the knife up and down over the food until evenly minced.

Cube and Dice:  Vegetables Wash and peel; Slice into 1/2″ -1″ cubes, 1/8″ –  1/4″ for dice.  Stack the slices on top of each other and cut crosswise for a uniform cut.

Slicing and Julienne:  Vegetables wash and peel; Cut in ½ lengthwise, cut straight through in the thickness desired