Fill in the blanks, choose the correct answer

from the choices below.

_______ vegetables as
thinly as possible.
Peel
Soak
Cut
Wash
NEXT
Ooooops!
That’s wrong.

TRY AGAIN
Do not _____ vegetables for long
period of time to prevent flavor
and nutrient loss.
Peel
Wash
Cut
Soak
NEXT
Ooooops!
That’s wrong.

TRY AGAIN
_____ green leafy vegetables
in several changes of cold
water.
Peel
Soak
Wash
Cut
NEXT
Ooooops!
That’s wrong.

TRY AGAIN
_______ vegetables into
uniform pieces for even
cooking.
Peel
Cut
Wash
Soak
NEXT
Ooooops!
That’s wrong.

TRY AGAIN
CHOP
CHIFFONADE
DICE
JULIENNE
MINCE
 Safety
Measures
1. Wear your paraphernalia. (Apron, and
hairnet)
2. Since we will use a knife, we must use the
correct knife for the task at hand.
3. Use sharp knife because dull knife is more
dangerous than a sharp one.
4. Always cut on a clean cutting board
5. Place damp towel underneath the cutting
board to keep it from sliding when you cut.
CHOP
done with straight,
downward cutting motion.
PROCEDURES
1. Slice ½ inch from the stem
end, barely slice root end
2. Cut onion in half, top to
bottom.
3. Peel back onion skin.
4. Make angled lengthwise cut.
5. Make crosswise
CHIFFONADE
making fine parallel
cuts.
PROCEDURES

1.Stack the leaves.

2.Roll the leaves
3.Cut the roll
DICE
producing cube shapes
 PROCEDURE
1S
. Slice small amount from each side
of potato.
2. Trim the ends of potato.
3. Cut thick slices from potato.
4. Lay the slice flat on the cutting
board and cut from lengthwise
into strips
5. Cut across the strips to produce
dice.
JULIENNE
making long rectangular cut.
PROCEDURES
1. Slice carrot crosswise into
pieces.
2. Cut a thin slice lengthwise
from one side of each carrot
piece.
3. Cut the carrot pieces
lengthwise.
4. Stack the slice on top of each
other.
5. Slice lengthwise thick strips.
MINCE
producing very fine cut usually
onion and garlic.
PROCEDURES
1. Trim away the root end clove
2. Peel the clove.
3. Use rocking motion to chop
the garlic until finely minced.
RONDELLE
making cylindrical cut.
PROCEDURE
1. Slice the vegetables
into same thickness
 CRITERIA
Uniformity of cuts 50%
Workmanship 30%
Presentation 20%
Total 100%
A S S I G N M E N T

1. What are the effects of

cooking vegetables?
2. List the general rules of
vegetable cookery.