why is it important to apply safe and accurate cutting techniques in preparing vegetable dishes
Answers
Explanation:
Chop
Chopping is probably the most used and "informal," if you will, of the techniques. It refers to cutting food into small, irregular pieces. Most recipes will specify what size pieces are required, with coarse (3/4") and fine (1/4") chop being common. If no number is given, go with 1/2" pieces.
Dice
This is where things start to get a little more precise. Unlike a chop, a dice refers to cutting food into small uniform or dice-like pieces, ranging from 1/8" - 1/2". With dicing comes some waste, since you'll need to cut the vegetable or fruit into a block shape, but the extra pieces can be reused for stock or other dishes. One you have your block formed, slice the blocks into strips in the desired thickness and then cut again into smaller pieces to create cubes.
Mince
Mincing refers to cutting food into very small or fine pieces--smaller than those that would result from a fine chop or dice. Mincing should give ingredients a soft, almost paste-like texture and is commonly recommended in recipes for garlic, herbs or ginger in order to release their flavorful oils or liquids, distributing them evenly throughout a dish.
Julienne
To julienne is to cut a food into long ultra-thin strips that resemble matchsticks. Julienne is also known as 'shoe string' and is the method used to create crazy delicious shoestring fries.
Chiffonade
This method is used to shred leafy greens or herbs into ribbon-like strips to use as a garnish or in cooking. To chiffonade, stack the leaves you plan on cutting and roll them up tightly, the startthinly slicing the roll.
HOPE IT WILL HELP YOU AS A BEGINNER OF COOKING. I BLESS YOU TO COOK DELICIOUS FOOD.