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CUTTING METHODS
The Chinese people cut all their food with an eye for appearance.
A different shape is planned for each ingredient. Cutting food into small
pieces will also speed the cooking time. Food should always be cut in
bite-sized pieces because knives are never used while eating. A sharp
knife or a Chinese cleaver makes slicing easier.
Straight Slice
A straight slice is used for slicing meats and
tender vegetables such as peppers and
mushrooms. Knife enters food at right angles to
the cutting board. Meat should be sliced against
the grain and fish with the grain. Slices should
be bite-sized or smaller.
Shredding
Shredding is cutting of meat and vegetables into 1/4
inch slices — stacking them up and slicing again.
Match Stick
Sliced food is cut into long thin strips about
2 inches wide and then chopped into match
sticks.
Diagonal Slice
Diagonal slicing is used to reduce fibrous texture food, such as celery and
flank steak. The knife enters food on a 45° angle, cutting the food on a
slant to increase surface area for cooking.
Chopping
Chopping can be finely or coarsely done. Foods, such as carrots, chicken
and onion, are cut into 1/2 to 1 inch pieces.
Dicing
Dicing is used for vegetables such as onions,
green peppers and celery. First cut the vegeta-
bles into strips and then slice vertically through
the strips.
Mincing
Mincing is very fine dicing. The pieces should be
about 1/16 inch square. Garlic and fresh ginger
are common foods that are frequently minced.
Smashing
This crushes garlic or ginger using the flat side
of a cleaver. After being smashed, the clove can
be minced.
Slicing
Shredding
Dicing
Smashing
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TWK45 WOK E/F/S 1/22/01 12:32 PM Page 8