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In The Kitchen

How to Properly Dice Fruits and Vegetables

Close up of a hand holding a chef's knife and cutting a carrot Play Video

Using the skills you learned in the How to Cut With a Chef’s Knife segment, it’s easy to cut fruits and veggies to just right the right size. From a rough chop to a small dice, this chef’s knife technique is flexible to suit the needs of any recipe.

NC State Extension Nutrition Specialist Carolyn Dunn shows us the easiest ways to achieve several different sized cuts you’ll need for most recipes. After mastering these techniques, you can try the advanced brunoise cut for an extra tiny dice often used for garnishes.

This segment of Homegrown In the Kitchen was filmed in the Dinah E. Gore Teaching and Research Kitchens at NC State University. The state-of-the-art kitchen complex was designed to enhance and extend our work in teaching, research and Extension.

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