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Cutting Vegetables !!!

Cutting Vegetables !!!. Wash Well!!!. 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. Julienne. Mincing. Roughly chop vegetable on cutting board with chef's knife.

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Cutting Vegetables !!!

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  1. Cutting Vegetables!!!

  2. Wash Well!!!

  3. 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.

  4. Julienne

  5. Mincing • Roughly chop vegetable on cutting board with chef's knife. • Continue to chop until vegetables are very finely chopped.

  6. 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 HOW TO CUT CARROTS CLIP!!

  7. Cubing • Repeat as dicing, except cut pieces into 1-inch pieces. Cubing a turnip clip… 

  8. 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

  9. Chef knife, paring knife, and peeler

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