Guidelines for Cutting Vegetables and Fruits

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Published 2010

Cut produce into precise, uniform shapes. Carelessly cut vegetables and fruits not only look unprofessional but also cook unevenly.
When deciding how to shape a particular item, keep in mind the cooking method to be used. Rounded vegetables are ideal for sautéing as they roll around in the pan for even cooking, while those cut into large, flat slices are best for grilling. Whole pears poach more quickly when cored and most quickly when quartered or sliced.
Vegetables and fruits for garnishes or side dishes should contribute visual interest to the plate by adding a contrasting shape. For a scallop dish, shape contrast can be created by cutting carrots into bâtonnets or juliennes rather than rounds. Melon cut into parisiennes contrasts nicely with pineapple cubes.
Vegetables or fruits that will be mixed together in a salad or medley should be roughly uniform in size. This looks best and makes eating easier. Soft vegetables, which are likely to shrink when cooked, should be cut slightly larger than firmer vegetables that will retain their original size after cooking.

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