Use These CuttingTechniques While Cooking at Orion at the Cascades I & II

Certain recipes call for different cutting techniques. Before you head to the kitchen at Orion at the Cascades I & II to prepare your next dish, get familiar with these types of cutting:

  1. Dice. This technique is similar to chopping. It allows you to make uniform pieces that can be tossed into fruit salads or stew. Start with a rectangular shape and cut the ingredient in both directions until you have uniform pieces in the correct size.
  2. Chiffonade. You might see the term chiffonade when a recipe tells you to cut thin-leaf vegetables or herbs. Roll the herbs into a tight tube and then use a sharp knife to roughly chop them. You'll want the pieces to be small enough so you can scatter them throughout the dish. The size is more important than the shape.
  3. Julienne. When you use this cutting style, you'll cut an item into a square before slicing it into rectangular-shaped pieces lengthwise. Repeat this step until all of the pieces resember matchsticks.

Knife Skills: Different Types of Cuts [The Culinary Cook]
Top 10 Knife Skills [How Stuff Works]
Perfect Your Knife Skills With This Chef's Guide to Knives [Lifehacker]

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