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Ch. 2125 XP
Culinary image for Basic Cuts Part 1: Slice, Chop, Mince
Lesson 2.3

Basic Cuts Part 1: Slice, Chop, Mince

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Slice (uniform thickness), rough chop (rustic, for soups and stews), fine chop, mince (as small as possible). Uniformity matters because everything cooks at the same rate.

Practice Task

Mince 4 cloves of garlic. Time yourself. Try to get under 3 minutes.

The Claw and the CutBasic Cuts Part 2: The French Cuts