Cutting
Reducing ingredients to a specified size and shape using a blade — the foundation of all mechanical food preparation.
What You're Doing
Reducing ingredients to a specified size and shape using a blade. Uniform cuts ensure even cooking and proper texture. Different styles — dice, slice, mince, julienne — serve different culinary purposes.
Visual Cues
Look for these signs to know your technique is working:
- Clean cuts with minimal tearing
- Uniform piece sizes throughout
- Juices released indicate freshness
- Board shows neat, organized workspace
Why It Works
Reducing ingredient size increases surface area, which directly controls the rate of heat transfer and flavor release during cooking. Uniform cuts ensure every piece reaches doneness at the same time.
Failure Modes
Avoid these common problems:
- Dull knife - tears instead of cutting cleanly
- Uneven sizes - pieces cook at different rates
- Wrong style for the dish - texture doesn't match
- Cutting too far ahead - ingredients oxidize or dry out
Requirements & Guidelines
- Use a sharp knife for clean cuts and safety
- Cut to uniform size for even cooking
- Stable cutting board and proper grip technique
Technical Details (CKL)
cut "onion" style dice size 5mm
cut "garlic" style mince
cut "carrot" style julienne