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Matchstick or julenne
First slice the vegetables as described above.Then,
stack slices and cut again into thin or thick sticks
depending on the recipe.
Shredding
Used for cutting meats and vegetables. 1⁄4inch (5mm)
slices of food should be stacked, then cut again into
1⁄4inch (5mm) sticks.Vegetables such as cabbage
and spinach should have their leaves stacked, then
rolled up. Cut width ways very finely.
Cubing and dicing
Used for cutting meats and vegetables.To cube, cut 1
inch (2.5cm) slices, then stack them on top of one
another and slice 1⁄8(3mm) thick in the opposite
direction. Cut again in the opposite direction forming
1 inch (2.5cm) cubes.To dice, follow the same
directions, making 5mm slices forming 1⁄4inch
(5mm) cubes.