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COOKING TECHNIQUES
SHREDDING
Used for cutting meats and vegetables.
¼ inch (5mm) slices of food should be
stacked, then cut again into ¼ inch (5mm)
sticks. Vegetables such as cabbage and
spinach should have their leaves stacked,
then rolled up. Cut width ways very finely.
CUBING AND DICING
Used for cutting meats and vegetables.
To cube, cut 1 inch (2.5cm) slices, then stack
them on top of one another and slice
1
⁄8 inch
(3mm) thick in the opposite direction. Cut
again in the opposite direction forming 1
inch (2.5cm) cubes. To dice, follow the same
directions, making 5mm slices forming ¼
inch (5mm) cubes.
BEW600XL_IB_A10.indd 20 24/06/10 1:28 PM