Answer:
1. The chop
This is the more “loosey-goosey” type of cutting you’ll use in the kitchen. As basic cutting techniques go, it's informal and it requires cutting the food into irregular pieces – but keep them small, between three-quarters of an inch and one quarter, for a finer experience.
This is just the basic and at first, you may find yourself chopping at a leisurely pace. But don’t despair! In time you will learn to master the food chop and make everything at a fast pace. The secret is on the wrist.
You will need a sturdy cutting board, made from plastic – for veggies – and wood – for meats. The knife should have a sharp blade. A chef’s knife will be good for most of your needs if you can only get one.
Tips and Tricks: Basic Cutting Techniques to Know and Love
Chopping foods is a fundamental part of prepping your meals.
2. The dice
Dicing is like chopping, but when you dice it’s imperative that the pieces you cut are uniform in size and shape. The shape should be similar to a dice. That’s where the name comes from. With dicing comes a bit of waste, when you discard the ends of your food items. But you can reuse those for other dishes, like stocks, soups or purees.
How do you dice? First slice the blocks of veggies or meat into strips – depends on the size of the dice you’re looking for. Then gather the strips together in a bunch and dice at once from one end to the other, creating tasty little cubes.
Tips and Tricks: Basic Cutting Techniques to Know and Love
Dicing vegetables properly helps the ingredients cook evenly.
3. The mince
4. The julienne
5. The chiffonade
