Dicing, chopping and julienne. Find out what your restaurant means by these terms!

Read this tip to make your life smarter, better, faster and wiser. LifeTips is the place to go when you need to know about Restaurant Training and other Cooking Schools topics.

Is there an industry standard for dicing, chopping and julienne.

Dicing, chopping and julienne. Find out what your restaurant means by these terms!

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.

   

Comments

Nobody has commented on this tip yet. Be the first.



Name:


URL: (optional)


Comment:


Not finding the advice and tips you need on this Cooking Schools Tip Site? Request a Tip Now!


Guru Spotlight
Patricia Walters-Fischer