Cutting and Measuring Techniques:

This will guide us how to cut food and how to measure them:

Cubing- food should be cut into 1/2 inch strip or more, and line up strips and cut into form pieces.
Dicing- line up in stack and cut into crosswise to form pieces. Food should be cut into strips of 1/2 to 1/4 inch wide.
Chopping- food should be chop into irregular sized pieces.
Fine chopping- food should be cut and chop into pea size pieces.
Julienne Strips- food should be cut like matchstick size pieces.
Slicing- food should be cut crosswise, vertical to cutting surface.
Fine Shredding- food should be push across fine surface to produce very thin strips, use citrus peels for vegetables and cheeses.
Shredding- food should be push across shredding surface to produce long and narrow strips, Food processor can be use also for shredding vegetables and cheeses.
Grating-  food should be rub across grating surface to produce very thin pieces, like nutmegs and hard cheeses.
Mincing- mostly use in cloves of garlic, cut, peel and cut into tiny pieces, or use garlic presser.
To measure liquids- use clear glass or plastic  measuring cups, level to the surface, and fill to the mark that you required.
To measure Sugar- if is brown sugar, press firmly to the cup until it holds the shape. White  sugar should be use spoon to the measuring cup and level it off with straight edge like knife.
To measure Flour- stir flour into canister to lighten.  Sifting flour is not necessary anymore except cake flour.
Always level the edge when measuring flour straight onto surface of the cup.
To measure Hard Shortening- press them firmly into a measuring cup and use rubber spatula, level it with edge of the knife also.
To measure Butter or Margarine- with sharp knife, cut off the amount needed use entire 1/4 pound stick for 1/2 cup or  half stick for 1/4 cup and 1/8 of stick for 1 tablespoon.
To measure Herbs (dried)- slightly fill the measuring spoon just the top of dried herbs, crushed them by mortar and pestle if they are hard herbs like thyme and rosemary to releases the flavor.




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Last modified: May 26, 2003