|
PREPARATION
METHODS (8 of 14)
|
Hospitality
and Catering |
|
|
| Foods can be
diced when raw or cooked, raw foods such
as soft or un-evenly shaped meats need
to be cut carefully. Try to maintain a
uniform size. Thus, dicing to maintain
the size of the cut is important if all
pieces of diced food are to be cooked at
the same time. |
|
| Where the
dice of meat is uneven then small pieces
will cook before large pieces and the large
pieces might be undercooked. This as you
will be aware is a risk which needs to
be avoided. |
 |
|
| Remember to
dice meat or poultry evenly. Poultry is
generally diced when cooked as a garnish
of filling, or as the main ingredient for
hot or cold dishes. |
|
| Where the dice
of meat is uneven then small pieces will
cook before large pieces and the large
pieces might be undercooked. This as you
will be aware is a risk which needs to
be avoided.
|
|
