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How To: Slicing and Cubing Precision Leads to Perfection
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HOW TO: Slicing and Cubing

HOW TO: Slicing and Cubing

Precision Leads to Perfection

Toolkit

  • Chef’s knife
  • Santoku-style knife
  • Cutting board for cooked chicken, vegetables, herbs
  • Separate plastic cutting board for raw chicken
  • Wet paper towels under the board for stability
Slice

  • Basic cut popular for serving in the main course, salads and sandwiches.
  • Approximately ½-inch thick or to desired thickness.

Slice Scale

Cube

  • Uniform size cuts ideal in chicken salads, soups and casseroles
  • Approximately ½ to 1-inch on all sides

Cube Scale

Try this with:

Remember:

Ensure doneness with a meat thermometer.

Refrigerate any leftover chicken or turkey immediately and use within 3-5 days.

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