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Cold Cuts, Sandwiches
■ Cold cuts of meat will keep longer and will retain flavor
longer if sliced when needed.
■ For best results, chill first.
■ Remove any plastic or hard casing before slicing.
■ Use a constant, gentle pressure for uniform slices.
Fruits and Vegetables
■ Slice potatoes for thick or thin chips.
■ Slice cabbage for slaw.
■ Slice carrots lengthwise in very thin strips. Soak in ice
water to curl.
■ Slice zucchini, eggplant and squash.
■ Peeled and cored pineapple can be easily sliced.
Breads, Cakes and Cookies
■ For dainty sandwiches, slice bread about
1
/
4” thick.
■ Fresh bread should be cooled before slicing.
■ Slice all types of party breads, pound cakes and fruit
cakes.
■ Especially effective with coarse textured breads and
cakes.
Fruit and Cheese Tray
■ Select large, firm fruit. Thinly slice cored apples (peel
on), oranges, cored pears and pineapple. Arrange in
the center of a platter with thinly sliced swiss, American
or any cheese you prefer around the outside. (Fruit is
used instead of crackers.)