PEEL: Cut off
covering with a knife or vegetable peeler, or strip off outer covering
with fingers.
|
SLICE: Cut into
flat pieces of the same size. |
JULIENNE: Cut
into long, thin slices. Stack the slices, and but into matchlike sticks. |
CUBE or DICE: To
cube, cut into 1/2-inch or wider strips; cut across strips into cubes. To
dice, cut into 1/2-inch or narrower strips; cut across strips to dice.
|
CHOP: Cut into
pieces or irregular sizes. |
SNIP: Cut into
very small pieces with a kitchen scissors. |
CUT UP: Cut into
small irregular pieces with a kitchen scissors or knife. |
SHRED: Cut into
long, thin pieces by rubbing food across the large holes of a shredder or
by using a knife to slice very thinly.
|
GRATE: Cut into
tiny particles by rubbing food across the small rough holes of a grater. |
CRUSH: Press with
side of knife, mallet or rolling pin to break into small pieces. For
garlic, chop into small pieces after crushing. |
SIMMER: Cook in
liquid on the stove top just below the boiling point while bubbles rise
slowly and break just below the surface. Simmering usually is done after
reducing heat from a boil.
|
BOIL: Heat liquid
on the stove top until bubbles rise continuously and break on the surface
and steam is given off. Pasta is usually cooked in boiling water. |
CUTTING AN ORANGE
INTO SECTIONS: Cut along the membrane of both sides of one orange section.
Remove that section, and continue with the rest of the orange. |
PEELING AND
CUTTING UP PINEAPPLE: Cut pineapple lengthwise into fourths. Cut off the
rind and the core. Cut pineapple into chunks, removing any
"eyes" or spots left from the rind.
|
REMOVING THE HULL
FROM A STRAWBERRY: Cut out the hull, or "cap," with the point of
a paring knife. |
SEEDING A
JALAPENO CHILI: Cut stem off jalapeno chili. Cut chili lengthwise in half;
scrape our the seeds. The flesh, ribs and seeds contain irritating,
burning oils so be especially careful not to rub your face or eyes. Be
sure to wear protective gloves and be sure to wash the oils from your
hands. |
SEEDING A TOMATO:
Cut tomato crosswise in half. Gently squeeze each half to force out the
seeds. |
SEPARATING EGGS:
Eggs are easiest to separate when cold. Use an inexpensive egg separator
placed over a small bowl. Crack egg, allowing yolk to fall into center of
separator, and white will slip through the slots. Do not pass the yolk
back and forth from shell half to shell half. Bacteria bay be present on
the outside of the shell, which could contaminate the yolk or white. |
