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Cuts

Wedge Cut

Wedge cut

A wedge cut is made by cutting a round or oval vegetable from the center outward into triangular slices. It is often used for ingredients such as potatoes, tomatoes, and onions. Each slice is shaped like a wedge, wide at one end and narrow at the other.

Where It’s Used

“Wash the potatoes and cut each potato into 6 wedge slices.”

Glossary

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Dicing

Dicing means cutting an ingredient into large cubes with roughly equal sides. The pieces are usually one and a half to two and a half centimeters across, and the technique is used for long-cooking dishes such as stews and soups. Evenly sized pieces cook in the same amount of time.
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Half-Moon Cut

A half-moon cut is made by cutting a cylindrical vegetable into two halves lengthwise, placing the flat side on the cutting board, and slicing it crosswise into thin pieces. It is often used for vegetables such as cucumbers, zucchini, and carrots. The slices are named for their half-moon shape.
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