Different Types of Food Cuts

Carrots Sliced, Diced and Julienne on Cutting Board

Cutting up your fruits and veggies is easy and certain vegetables do better with specific types of cuts. The key is to know what kind of cuts work best with each vegetable and the type of dish you are preparing. Before you start to cut, chop, slice, dice or Julienne, you should carefully wash your produce to get rid of any dirt and contaminants they may be carrying with them.


Chopping means to cut finely. It is similar to dicing, only in much smaller pieces. This is perfect for salads, soups and casseroles. It works great for vegetable that don't have a uniform shape. It is also well suited for vegetables like onions or pickles that are often used as a relish for sandwiches. 


Dicing refers to cutting vegetables into small dice-shaped cubes. Carrots, tomatoes and potatoes are excellent for dicing. It allows them to cook more fully and faster than if left in larger chunks. Dicing is great for casseroles or dishes that have a variety of mixed vegetables, like stew and soups.


Almost any vegetable can be sliced. Slicing smaller vegetables like radishes and olives makes them the perfect size for salads and soups. Slicing larger vegetables such as onions and tomatoes into thin manageable pieces allows them to be used on sandwiches and subs.


Julienne is often referred to as a matchstick cut because the thin sticks resemble matches. While Julienne machines are available, this type of cut can be achieved by thinly slicing the vegetable, then cutting it again only this time in very thin, narrow strips. Julienne style vegetables work well for salads, wraps and stir-fry dishes.

The cut you choose doesn't have to be elaborate, but it should enhance the dish you are making. Know what cut to use and your meal will always be a success.


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