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Cutting Vegetables!!!
UNIVERSITY INSITITUTE OF HOTEL MANAGEMENT
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Basic Cutting Tools
Chef’s Knife
Paring Knife
Peeler
UNIVERSITY INSITITUTE OF HOTEL MANAGEMENT
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Wash Well First!!!
UNIVERSITY INSITITUTE OF HOTEL MANAGEMENT
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Slicing
• Cut food into flat, thin pieces
• Slice vegetable on the diagonal at 1/2-inch intervals with knife held at a 45 degree angle during slicing
• We will slice your cucumbers How to Slice a Cucu
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Dicing• Slice vegetable into 2 inch x 1/4 inch
slices. • Stack vegetables and slice into 1/2
inch vertical slices. Hold slices tightly with hand and cut crosswise into 1/2 inch intervals
• We will be dicing your jicama
How to Dice and Eggplant
Dicing a Potato
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Cubing
• Repeat as dicing, except cut pieces into 1-inch X 1-inch pieces.
• We will be cubing your broccoli
How to Cube a Turnip
UNIVERSITY INSITITUTE OF HOTEL MANAGEMENT
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Julienne• Peel vegetable. Trim
ends. • Slice vegetable into 2-
inch x 1/4-inch slices. • Stack the slices and
cut into lengthwise 1/8-inch or 1/4-inch strips.
• We will julienne your peppers AND carrots How To Julienne
Cut a CarrotUNIVERSITY INSITITUTE OF
HOTEL MANAGEMENT
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Mincing
• Roughly chop vegetable on cutting board with chef's knife.
• Continue to chop until vegetables are very finely chopped.
• We will be mincing our artichokes
How to Mince Oregano
UNIVERSITY INSITITUTE OF HOTEL MANAGEMENT
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Slice
Julienne
Mince
Dice
Cube
¼ inch strips
½ inch slices
1 inch x 1 inch
Very finely chopped
½ inch x ½ inchUNIVERSITY INSITITUTE OF
HOTEL MANAGEMENT
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UNIVERSITY INSITITUTE OF HOTEL MANAGEMENT