Cutting Ingredients

Clothes comes in different cutting, so does food! Some pants come in carrot cutting...(lol! off topic!). Well, when preparing food for cooking, you will come across terms like julienne, shred, dice...find out what they mean:-

Term	Description
slice	cut to thin pieces from 1mm to 1cm. food recipes will mention whether to slice thinly or thickly. in some cases you will know, eg. tomatoes are normally thick slices about 5mm to 1cm thick, while ginger is normally thin slices about 1 to 3mm.
julienne	cut to matchstick-like pieces
chop	cut food into tiny pieces. depending on the recipes, you may need to prepare “finely chopped” or “coarsely chopped” ingredients
shred	tear the food to smaller pieces normally using hand. sometimes also using knife for eg. when shredding cabbage
cube	cut food into square-like pieces about an inch. not necessarily really “square” la. say like carrot, the diameter is about an inch, so just cut to pieces of about an inch width, length and height. no need to trim the sides to make it square.
dice	cut food into tiny square-like pieces about 1cm (same rules apply as per “cube”)
crush	flatten food with stone and pestle (batu lesung) or just use a big knife to mash it
mince/ mash	similar to chop but normally processed with food processor (blender) or stone and pestle into very fine texture
wedge	halve the food (usually those globular in shape) by cutting from top to bottom, then cut the halved portion into another half also cut from top to bottom and so on to get smaller wedges.

Are these hard to understand? Well, hope the photos help a bit. I don’t have much photos but will share more when I managed to get some good shots while cooking (its not easy to cook and take photos at the same time you know, how many times I need to washed my hands when I do that…? uncountable! lol!)