Onions, shallots, garlic, leeks, scallions, and chives are similar in make-up and culinary use. As a result, they are treated in a similar fashion when fabricating precision cuts. Onions, shallots, and garlic should be pealed and cut as close to the time that you will need them as possible because they deteriorate in smell and flavor quickly there after.


Parallel Slice

• Peal the onion
• Cut the onion in half with the grain
• Remove the root from the onion halves
• Working with the cut side down, make parallel cuts with the grain

Fanning

• Make parallel vertical cuts down the fruit without cutting into the root or vine end
• Fan out the fruit

• For greens with large, loose leaves, roll individual leaves into tight cylinders before cutting. Stack several smaller leaves before cutting.
• Use a chef’s knife to make very fine, parallel cuts to produce fine shreds.

Shredding or Grating: Shredded or grated items can be coarse or fine, depending upon the intended use. Foods can be shredded with a chef’s knife, a slicer, shredding tools and attachments, a mandoline or box grater.

• When cutting tight heads of greens, such as Belgian endive and head cabbage, cut the head into halves, quarters, or smaller wedges and remove the core before cutting shreds with a chef’s knife.
• The tip of the knife either remains in contact with the board as you cut or comes in contact with the board as you make a smooth downward slicing stroke. The blade’s edge rocks onto and off of the cutting surface with each stroke.
• To shred or grate larger quantities, use a box grater or a food processor fitted with grating disks. An electric slicer can be used to shred cabbages and head lettuce.