Cutting Your Vegies & Fruits

I some times find it challenging to decide on how to cut my vegetables or fruits for some cooking recipe or  salad, to make it look beautiful.  More often it depends on the size or the shape I cut my vegetables or fruits for that recipe.

Before you start working on your recipe, try to visualize, how you would want your recipe look.

There is a lot of different creative ways and here are some of them:

DICE or CUBES

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Cut vegetables into slices or sheets. Cut the slices crosswise into batons, then cut the batons crosswise into dice.

BIAS OR ANGLE CUT

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Cutting fruits or vegetables at an angle is a simple way to enhance their shape.
You can hold your knife at various angles, both slight and sharp to achieve different cuts.

BATONS

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Cut vegetables into slices or sheets.
Then cut the slices lengthwise into batons that are the same width and thickness.

MATCHSTICKS

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Cut veggies  or fruits into the 1/8 in-thick slices, trim to desired length. Then cut the slices into 1/8 in-thick matchsticks.

COINS OR ROUNDS

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Making simple round slices of any width or size is one of the most basic cuts and works best with spherical fruits of vegetables. (Coins are small rounds).

WEDGES

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Cut spherical fruits and vegetables in half, then cut at an eagle into wedges – shapes with the thick end and a tapering  thin adge – to the thickness you want.

OVALS

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Holding your knife at an angle slice round or  elongated fruits or vegetables crosswise into ovals.

JEWELS

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Jewels are small to medium size, irregular shapes like jewels. If working with a slice,  cut crosswise onto batons that are the same width. Then cut crosswise at an angle into jewels. If working with a wedge, cut crosswise at an angle (or various angles) into jewels.

HALF MOON

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Cut fruits of vegetables crosswise into round slices, then cut crosswise into half moon.

SLICE

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Cut a thin, broad piece of something (vegetable, fruit, bread, meat, or cake,) from a larger portion

SHRED

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Strips torn, cut, or scraped from vegetables or fruits.

MINCE

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Cut up with a knife or grind into very small pieces, typically in a machine with revolving blades.

Here are some more cuts I am going to add photos for soon.

Julienne: Cut vegetables or fruits into thin, uniform matchsticks, typically 1/8 inch thick and 2 inches long.

Brunoise: A very fine dice, usually about 1/8 inch cubes, often used for garnishes.

Chiffonade: Roll leafy greens like spinach or basil into a tight cylinder, then slice thinly across the roll to create ribbons.

Batonnet: Similar to batons, but thicker and longer, creating larger sticks.

Chopping: Roughly cut vegetables or fruits into irregular pieces, larger than a dice.

Florets: Break or cut vegetables like cauliflower or broccoli into small, individual, tree-like pieces.

Cuboids: Cube-shaped cuts with equal sides, typically larger than regular dice.

Spiralizing: Using a spiralizer to turn vegetables like zucchini or carrots into long, spiral-shaped strands.

Petals: Thinly slice vegetables or fruits like radishes or apples into petal-like shapes.

Quarters: Cut fruits or vegetables into quarters, typically halving them and then halving each half again.

Triangles: Slice fruits or vegetables into triangular shapes, often used for presentation purposes.

Zigzag: Cut fruits or vegetables with a back-and-forth motion to create a zigzag pattern on the edges.

Tourné: A classic French cut where vegetables are trimmed and shaped into small, barrel-shaped pieces with seven equal sides and two flat ends.

Torn: Irregularly tear leafy greens or herbs into bite-sized pieces, often for salads.

Rondelle: Similar to coins, but cut slightly thicker and often used for root vegetables like carrots or beets.

Ruffles: Create a wavy or serrated edge by cutting fruits or vegetables in a decorative manner.

Cubes with Tapered Ends: Cube-shaped cuts with one or more ends tapered to a point, often used for presentation.

Spaghetti: Using a tool or peeler to create thin, long strands from vegetables like squash or cucumber, resembling spaghetti noodles.

Ribbon: Use a peeler or mandoline to create long, thin strips of vegetables or fruits.

Crinkle Cut: Cut vegetables or fruits with a crinkle-cut knife to create a decorative, wavy edge.

OTHER TERMS:

BLEND

Mix (a substance) with another substance so that they combine together as a mass .

MIX

Combine or put together to form one substance or mass.

STIR or STIR INTO

Move a spoon or other implement around in (a liquid or other substance) in order to mix it thoroughly.
Or add an ingredient to (a liquid or other substance) in such a way .

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