About Writer Bob Boeck is a Premier Member of the United States Personal Chef Association. Visit <a> href="http://cooking-info.net>http://cooking-info.net</> for more articles on cooking and recipes.
SLICING AND DICING A good sharp knife is used to shape a food product and reduce its size. Having the same size and shape ensures even cooking. Items are shaped by slicing, chopping, dicing, mincing and other special cutting techniques.
Slicing is used to create three specialty cuts: chiffonade, rondelle, an... Source : Kitchen Oven
