VEGETABLE CHOPPING GUIDE

As you become increasingly comfortable and adept at chopping, cooking will feel more and more fluid, like a dance. (Go ahead and put on some music!) Be sure to use a very sharp knife (see Get Cooking), go slow, and pay careful attention while you work. (Don’t try to motor your way through at the speed of light, as some of the cool chefs seem to do on TV. Please!) Always maneuver whatever item you are cutting into the most stable position on the cutting board (for example, flat side down after an initial cut—or just plain hold it very steady with your non cutting hand), in order to keep things safe. (An escaping morsel can lead to your slicing your hand instead!) For vegetables not covered in this guide, use the same principles as those on the following pages. This process will become familiar to you soon enough. Have fun!

Cut in half

lengthwise

BELL PEPPER Cut in half lengthwise • Cut out and discard stem, seeds, and inner membranes • Slice lengthwise into strips (thicker for

diced; thinner for minced) • Cut across the strips to dice or mince

BROCCOLI Cut off and discard base (bottom inch or so) • Use peeler to shave tough skin from remainder of stem • Cut on slight diagonal

into stalks and florets • For chopped broccoli, cut across stalks and florets into smaller pieces

CARROT Peel • Cut off and discard stem end • Cut across into 2-inch sections • Slice sections lengthwise into flat, wide pieces • Slice

each piece lengthwise into strips • Cut across the strips to dice

…and this is how to just plain slice one

 GARLIC Separate bulb into cloves • Lay clove on its side and smack with side of knife to loosen skin • Remove and discard skin • Slice

into thin strips and then cut across the strips (and/or every which way) to mince

GARLIC Separate bulb into cloves • Lay clove on its side and smack with side of knife to loosen skin • Remove and discard skin • Slice
into thin strips and then cut across the strips (and/or every which way) to mince

ONION Remove and discard peel and ends • Cut in half from top to bottom • Slice into strips (thicker for chopped; thinner for diced;

thinnest for minced) • Cut across the strips to chop, dice, or mince

PARSLEY/CILANTRO Remove and discard large stems • Chop the rest, picking out and discarding any larger stem remnants as you go
(okay to leave in smaller stems)

SCALLION Remove and discard ends and any limp or damaged greens • Slice the white part lengthwise two or three times • Cut across to mince
For rounds or ovals, skip the lengthwise cuts, and make thin slices across (diagonal for the greens)