To vegetables simultaneously reach and ready for cooking and gave the dish a nice view, slice them into pieces of equal thickness and shape. Slice the vegetables into slices, slices, cubes, cubes, sticks, cloves. There are cutting vegetables in the form of kegs, pears, chips, cylinders, nuts, scallops, balls. Cut. This form is used for slicing potatoes and root crops.
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The thickness of the cut should be 1-2 mm. When cutting by hand carrot , cut into quarters or halves, cut horizontally - to cut. Beets and potatoes are pre-cut into wedges, then cut. Wedges. Potatoes and root vegetables, cut into a plate first and then the cross-section potato wedges - 0.5 x 0.5 to 0.75 x 0.75 cm (for frying fat), root vegetables - 0.25 x 0.25 cm (for the hot side dishes and clear broths).
Blocks. Diced potatoes and sliced roots. The size of the blocks may be different depending on what the dishes are meant for vegetables. When cooked vegetables into cubes retain their shape well. Straws. Julienne cut onions, cabbage, root vegetables and potatoes. Carrots and potatoes are first cut into slices and then cut thin slices of thickness 2-4 millimeters long.
Cutting vegetables into small pieces turncut. Onions, potatoes, turnips, carrots, cleaned and cut into the shape of a cone or bochonochka, then cut into slices. Mani. This form of cutting is used for decoration of dishes. Slice vegetables with special spoons (notches) with sharp edges. Scallops. Prepared (peeled), cut the roots in half lengthwise, then in the top of each half to make cuts - groove depth of 2-3 mm. 45-degree angle to the axis.
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Nakarbovannye roots so cut the slices crosswise cuts, too, at 45 degrees is obtained in the form of slices of scallops. Shavings. In the broadest cross section of a major potato tuber with both of its sides to make cuts so as to get the cylinder height of 2-3 cm. After obravnivayut side of the cylinder, then cut potatoes of uniform 2-3 mm thick tape. The width and length of the tape depends on the size of the plant. Helix.