4. 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 Cucumber
UNIVERSITY INSITITUTE OF
HOTEL MANAGEMENT
5. 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
UNIVERSITY INSITITUTE OF
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6. 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
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7. 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 Carrot
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8. 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
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