Cutting Techniques
1. Cubing:
Cut the food into strips 1/2 in. or more wide. Line up strips: cut crosswise to form pieces.2. Dicing:
Cut the food into strips 1/8 to 1/4 in. wide. Line up and stack
strips; cut crosswise to form pieces.3. Chopping:
Cut the food into irregularly sized pieces. About pea sized,4. Finely Chopping:
Cut the food into irregularly sized pieces, smaller than pea sized.5. Slicing & Bias Slicing:
Slice: cut food crosswise, making cuts perpendicular to cutting
surface.
Bias slicing: Hold knife at a 45 degree angle to cutting surface.6. Julienne Strips:
Cut the food into slices about 1/4 to 1/2 in. thick. Stack the slices,
then cut lengthwise again to make thin, match like sticks.7. Shredding:
Push the food across a shredding surface to make long narrow
strips. Can also use a food processor.8. Finely Shredding:
Push the food across a fine shredding surface to make very
thin strips. Use for potent seasonings like citrus peel.9. Mincing:
Cut peeled garlic cloves into tiny, irregular shaped pieces.
Can also use a garlic press.10. Grating:
Rub the food across a grating surface to make very fine pieces.
Grate potent seasoning such as nutmeg.Measuring Techniques
1. Measuring Liquids:
Use a clear glass or plastic measuring cup. Make sure the cup is on
a level surface, and bend down so your eye level with the marking on
the cup. Fill the cup to the marking.
When using measuring spoons, fill spoon just to the top. Be sure not
to pour liquid into spoon over recipe in case it spills over.2. Measuring Flour:
Stir the flour in the container to loosen it first. Gently spoon the flour
into a dry measuring cup/spoon. Level off the top with the straight
edge of a knife or metal spatula.3. Measuring Sugar:
Press brown sugar firmly into a dry measuring cup/spoon, so that it
holds the shape of the cup/sppon when turned out.
To measure granulated sugar, spoon the sugar from container into measuring cup/spoon. Level off with a knife or metal spatula.4. Measuring Solid Shortening:
Using a rubber spatula, press the shortening firmly into a dry measuring
cup/spoon. Level off with a knife or metal spatula.5. Measuring Butter/Margarine:
Stick butter and margarine has the markings for measurements on
the wrapper. Cut according to your recipe. For solid butter/margarine,
soften first. Then measure as for solid shortening.6. Measuring Dried Herbs:
Lightly fill a dry measuring spoon to the top with herb. Empty the spoon
in your hand. Crush the herb with the fingers of your other hand. This
will break the leaves and release their flavor.
