Scoring

This is a technique used to pierce the surface of foods to help them cook faster and more evenly. It also gives them an attractive appearance. Use a cleaver or sharp knife and make cuts into the food at a slight angle to a depth of about 3 mm (⅛ in). Take care not to cut all the way through. Make cuts all over the surface of the food, cutting criss-cross to give a wide, diamond-shaped pattern.