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Bias slice: cut at a 45-degree angle
Chop: cut into small pieces with a
knife or food processor
Core: remove the center of a fruit
Crush: press or smash, such as using
a knife or garlic press to crush garlic
Cube: cut food into equal-sized
squares
1. Cut into
strips the width of the desired cube
2. Stack a few of the strips or lay them side-by-side
3. Cut into cubes
Cut up: cut into small irregular
pieces
Diagonal slice: cut at a 45-degree
angle
Dice: cut into uniform, small pieces
1. Cut into
strips the width of the desired size
2. Stack a few of the strips or lay them side-by-side
3. Cut into uniform, small pieces
Grate: rub a food against a
sharp-edged kitchen tool called a grater, making small or fine
particles
Julienne: cut into thin strips;
often compared to matchsticks, because of the size of the strips
1. Make thin
slices
2. Stack the slices a few at a time
3. Cut into matchstick-like pieces
Mince: chop food into very small
bits
1. Position a
chef's knife or other large knife over the food
2. Lightly hold down the knife near the pointed end and chop by
raising and lowering the handle end
Score: cut through the surface of a
food (usually about 1/4-inch deep) to tenderize or make a
pattern
Section: cut the pulp of a peeled
citrus fruit away from the membranes that separate its segments
1. Peel the
citrus fruit and remove any additional white inner skin with a
paring knife
2. Working over a bowl, cut the peeled fruit in half
3. Holding one half and using a paring knife, slice the top pulp
section away from its bottom membrane, then slice the membrane
away from the pulp on the top side of the next section
4. Continue until pulp section has been removed
Shred: cut in narrow, thin strips,
usually by using a kitchen shredder
Slice: cut into flat pieces that are
usually thin and uniform
Snip: Use kitchen shears to cut
herbs or scallion tops into small pieces
1. Place herb
into small measuring cup or bowl
2. Cut quickly with repeated strokes of kitchen scissors
Tear: break into pieces using the
hands rather than a knife
Zest: rub the outer peel of a citrus
fruit (being careful not to include the bitter white inside
membrane) against a grater
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