Learn some techniques you may not be aware of!

Cutting up your vegetables to end up with the beautiful presentation that you want to accomplish depends on this one step.  Determine what shape and size you want your vegetables to be.  Learn to present your dishes to the family and have them look and taste like you are not just a home cook but a professional cook that went to culinary school

Here is a list of the various cuts

1. Julienne - sticks about 1/8" x 1/8" x 2"
2. Battonette - sticks about 1/4" x 1/4" x 2 1/2"
3. Brunoise - cubes about 1/8" x 1/8"  1/8"
4. Small dice - cubes about 1/4" x 1/4" x 1/4"
5. Medium dice - cubes about 1/2" x 1/2" x 1/2"
6. Large dice - cubes about 3/4" x 3/4" x 3/4"

The consistency of your cut will determine the consistency of your cook.  If you have all different sizes in your dish, so may be under cooked and some may be over cooked.  

In the next blog we will talk about the importance how you hold your knife to get that consistent same size cut of your choice.