Basic Prep -- Food Cutting Techniques


Chef Demonstrating Cutting Techniques

Excited about losing weight, you stock up on fresh fruits and vegetables at your local supermarket. After neatly stacking them in your refrigerator, you run into a dilemma. You wonder how you’re going to utilize them in your new, menu plan. If you can relate to this scenario, consider mastering the following food cutting techniques. Armed with some basic food prep knowledge, you can incorporate colorful, healthy fruits and vegetables into your favorite dishes.

Slice

The slice is the most basic cutting technique to master. This method merely requires you to cut your food into relatively thick, wide slices. Sliced produce such as red onions, tomatoes, and cucumbers turn a bland sandwich into an extraordinarily tasty one. Sliced vegetables also hold up well in soups and stews.

Julienne

When applying the julienne method to your food, you end up with pieces resembling matchsticks. To achieve the julienne technique, cut food such as bell peppers, celery, or carrots into even slices. Stack the slices before cutting them lengthwise into thin square pieces. Julienned vegetables are often utilized in stir fries or used to garnish other foods.

Dice

Dicing cuts your food into tiny blocks. Utilizing this cutting method ensures your food cooks evenly. Vegetables such as onions are often diced before being sautéed in olive oil or butter. However, you can also dice fruits and meats. Diced fruits taste delicious in a salad.

Chiffonade

The chiffonade method is a popular technique for cutting herbs and leafy veggies. To master the chiffonade cut:

  1. Stack herbs or leafy vegetables on top of each other.
  2. Roll them together to create a tube.
  3. Cut across the rolled tube to produce thin ribbons. 

For some people, learning how to prepare real, healthy foods seems like a daunting task. By conquering the aforementioned food cutting techniques, you’ll be one step closer to preparing delicious, gourmet meals in the comfort of your own home. When employing these methods, always use a sharp knife. If your knife is dull, you’ll need to utilize more pressure. As more pressure is applied, your risk of injuring yourself increases.

If you’re interested in learning more about healthy methods to prepare your food, consider scheduling a free consultation with a representative at a Metabolic Research Center near you.

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My relationship with Metabolic Research center began Feb 2010 when I weighed 182 lbs and had high blood pressure. I lost a total of 69 lbs and 72 inches. It has been 6 years and I continue to maintain my weight. I owe my continued success to MRC and all the great classes, especially yoga and the continued support that I receive from the staff. I have learned that food is nothing but fuel for the body and just as with your car you need to give it the right fuel in order for it to run proper. Follow the program and it is possible to loose the weight and maintain it. Nothing tastes as great as healthy feels!

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