Ever wonder how to cut carrots into something other than discs? Ever wondered what “dicing” and “julienne” mean?
We’ll start with basics of kitchen and knife safety, how to set up a stable cutting surface, and how to cut foods in basic shapes.
You’ll need: 2 large potatoes (russet or other), 6 large carrots, 1 onion, and 2 celery stalks.
Materials: chef’s knife, cutting board, peeler, kitchen towel or paper towels, water, a 4-qt saucepan, and salt.
Nice-to-haves: spices according to your own tastes!
No waste! We’ll use our cuttings to make potato-carrot soup!
*Teen Cooking series is geared toward 7th graders and older, who are generally allowed to cut and cook using the range in the kitchen. All ages are welcome according to parental discretion, and with appropriate active parental supervision.