Basic preparation techniques aimed at Secondary students, particularly junior Food Technology students. The techniques included in this instruction slide show are Julienne, Dice, Shred and Slice.

1. Preparing Vegetables This slideshow includes different processes that can be used in order to prepare vegetables for dishes such as soup, stir fry’s and pies.

2. Have you ingredients and utensils ready. You will need a cook’s knife, vegetable peeler, plate and scrap bucket

3. Wash your vegetables!! Q: Why do we do this? A: To remove any dirt or insects that may be still present on the vegetable

5. Remove Top Remove Tail

6. Peel

7. You should end up with approx. 2 to 3 pieces of carrot!! Cut into 4cm length pieces.

8. Slice the carrot – watch your fingers!

9. You should be cutting carrot into even sized pieces. They should look like match sticks.

10. You should be julienning the carrot one slice at a time! Once you have practiced you can try a couple of slices at one time! Careful your fingers don’t slip! You’ll lose one!

11. Voil à! You have successfully julienned carrot!

13. Peel

14. Cut into half!

15. Take care as potato’s are slippery to cut once they have been peeled! Slice potato

17. You are now cutting the potato into sticks

19. Now cut across so you create little cubes – which is also known as……. DICE!!

20. Taadddaaaa!!! Diced potato!!

22. Remove core

23. Cut in half!

24. Roll the leaves into a cigar shape!

26. Shred!

27. Shredded cabbage!! It looks like ribbons!

29. Remove top and root of onion!

30. Cut onion in half!

31. Peel

32. Slice onion by placing flat side down on to the chopping board! Slice the same way as you cut the root and top off the onion!

33. You have sliced onion!!!!

34. Prepared Vegetables Dice Shred Julienne Slice