Food Tips And Tricks
Learn how to Shop, Prep, Cook, Store and Serve for cooking the Mediterranean Diet at home
Knife Cut
- **Chop**
- Size: N/A (cm) / N/A (inches)
- Description: Varies in size; typically larger and rougher cuts. Often used for initial preparation, also called Mirepoix.
- **Mince**
- Size: N/A (cm) / N/A (inches)
- Description: Smaller than fine brunoise, finely cut. Ideal for distributing flavor throughout a dish.
- **Small Dice**
- Size: 0.6 cm / 1/4 inch
- Description: Created by slicing ingredients into 1/4-inch sections. Ideal for soup recipes ingredients.
- **Medium Dice**
- Size: 1.3 cm / 1/2 inch
- Description: A slightly larger version of small dice. Often used when a recipe simply calls for "diced" ingredients.
- **Large Dice**
- Size: 1.9 cm / 3/4 inch
- Description: Commonly used for vegetables like potatoes and occasionally for fruits such as watermelon.
- **Fine Brunoise**
- Size: 0.16 cm / 1/16 inch
- Description: The smallest of the dice cuts, typically used for garnishes.
- **Brunoise**
- Size: 0.32 cm / 1/8 inch
- Description: Used for finely dicing ingredients, especially for garnishes and flavor dispersion.
- **Fine Julienne**
- Size: 0.16 cm / 1/16 inch
- Description: A thinner version of julienne cut, used for garnishes and thin strips.
- **Julienne**
- Size: 0.32 cm / 1/8 inch
- Description: Long, thin strips often used for garnishes and salads.
- **Chiffonade**
- Size: N/A (cm) / N/A (inches)
- Description: Thin strips created by stacking and rolling leaves, often used for leafy greens and herbs.
https://www.fda.gov/consumers/consumer-updates/7-tips-cleaning-fruits-vegetables
http://www.food.unl.edu/free-resource/food-storage
https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/steps-keep-food-safe