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URL:https://www.learndesk.us/class/6246098265964544/lesson/53a15bf554ef25b4177297ceba4d96aa?ref=outlook-calendar
SUMMARY:Dicing, Slicing, Chopping, and Mincing
DTSTART;TZID=America/Los_Angeles:20260516T190000
DTEND;TZID=America/Los_Angeles:20260516T200000
LOCATION:https://www.learndesk.us/class/6246098265964544/lesson/53a15bf554ef25b4177297ceba4d96aa?ref=outlook-calendar
DESCRIPTION: 
Dicing, Slicing, Chopping, and Mincing


Sliced: For slices, just cut vertically down on your Vegetable and you're all set. Typically you can slice these as thick or thin as you prefer, but recipes will occasionally recommend a thin or thick slice
Chopped: Chopped usually means to cut your content into large squares. Generally, this means 1/2 to 3/4-inch pieces, but a recipe may tell you exactly how big to make those chunks.
Minced: Mincing yourself can save you money. When mincing is required all it means to cut it as small as you can with a knife. You'll run into mincing every now and again with various vegetables, but most commonly, garlic.
Diced: Diced is basically small chops. This would mean around a 1/4 to 1/8-inch chunks of food.




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