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June 20, 2008, Newsletter Issue #107: Dicing, chopping and julienne. Find out what your restaurant means by these terms!
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Tip of the Week
Dicing, chopping and julienne terms and sizes vary in every restaurant. Yet it's important to know what is expected when you chop a carrot or dice a celery. You need to know exactly how big each piece should be. Chopping or dicing it the wrong size could ruin the recipe and incur costs. When you start in a new restaurant always, ask the head Chef what that particular restaurant's terms and sizes for chopped food are. It could be very different from what cooking school taught you.
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