Prep Techniques
Chopping, slicing, dicing… what’s the difference? Learning the correct way to prepare foods can make actually make you faster and more efficient in the kitchen. These easy-to-follow videos teach you the correct way to approach basic cutting techniques.
- Cubing
-
Cubing is a cutting technique in which food is cut into 1/2 inch size pieces. Cubing your food is a good technique to help ensure consistent cooking, texture and appearance.
- Dicing
-
Dicing is a cutting technique in which food is cut into 1/8 inch to 1/4 inch pieces. You can dice vegetables into smaller pieces for more even distribution of the flavor for all your favorite dishes.
- Chopping
-
Chopping is a simple form of cutting, in which food is cut into irregular size pieces.
- Mincing
-
Mincing is the process of chopping food into tiny pieces.
- Julienning
-
To julienne food is to cut it into thin, matchstick-style strips about 2 inches long. This cutting technique is frequently used with vegetables to create a garnish for salads, but can also be used with meats.
- Slicing
-
Slicing is a cutting technique in which food is cut into thin, flat pieces.