A considered vegetable cut for "Giniling" and "Menudo".

A basic knife cut that requires a fine cut, usually for garlic and onions.

Cylidrical Cut

Long rectangular cut.

Removing the outermost skin of fruits or vegetables manually or using a peeler.

Removing the surface layer in circular motion by pressure of a knife-edge all round the object.

Grounding, pressing, and/or straining vegetables or legumes to the consistency of a soft paste or thick liquid.

Removing a floating layer by passing a utensil under it. Ex. Skimmed milk

The practice of soaking, draining and then moistening seeds at regular intervals until they germinate, or sprout.

This is used to impart flavor to stcks, sauces or dishes.

A form of cleansing food before preparation or eating.

What type of carrot cut is usually used for our local "pancit bihon".

When washing green leafy vegetables, what should u do first?

When preparing legumes such as mongo or beans, how will u dicard infected ones.