Play
Slicing and Cubing Video
How To: Slicing and Cubing Precision leads to perfection.
How To
Back to List

How To: Slicing and Cubing


Precision leads to perfection.

Toolkit

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

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

Slice Scale

Cube

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

Cube Scale


Remember

Remember

thermometer

Ensure doneness with a meat thermometer.

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

More How-Tos

More How-Tos

Planning Guide
Planning Guide
Butterfly a Whole Bird
Butterfly a Whole Bird
Knowing When It's Done
Knowing When It's Done
Basting
Basting

View More


Try this With

Perdue
More at Youtube

Hi! Is there anything we can help you find?

YES. PLEASE! NO THANKS

SEND ME COUPONS!
x

Need help finding something?

Our hours of operation are from 9.00 AM to 6:30 pm EST, Monday - Friday.

Please contact us or text us at 1.800.4Perdue (1.800.473.7383).

CONTACT US

Sign up for recipes and more!

SIGN UP NOW