Cutting Chart

FOODS PREPARATION CUTTING HEADS USE
Onion Peel off outer layer
Remove roots and stem
Halve or quarter
1/4″ Pizza, Hamburger, hot dogs, tacos, etc.
Potato Wash- don’t peel
Rinse in cold water after cutting
Keep in chilled water before cooking
1/4″ most popular
wedge and potato chip slice
increasingly used
French fries or
shoe strings
slices my be cooked like hash browns
Peppers
(Bell)
Halve
Remove stem and seeds
1/4″ Pizza, Salads
Carrot Wash or remove otter
layer. Thin slice off top
cut of 1/4 of root portion
1/4″ Carrot sticks or dice if run through twice
Lettuce Remove any wilted leaves and root. quarter 1/4″to 5/8″ as desired or slicing head Salads orSandwiches
Cabbage Remove excess leaves
Quarter
1/2″ to 5/8″
As desired or slicing head *
Salad
Soup
Apples Wash and core Halve 1/4″ to 1/2″ Salad
Beet Cooked 1/4″ to 1/2″
Or slicing head *
Salad
Cheese 1/4 lb. cube or size
to fit within cutting frame
1/4″ or
slicing head *
Salad
Butter Same as above 1/4″ to 1/2″
or slicing head *
Salad
Weiners Chilled Slicing head Weiners and beans
Celery Cut 3″ sections 1/4″ or
Slicing head *
Salad, Soup, Chinese dishes
Pickle Size to fit frame 1/8″ slicing head appetizer dishes
Hamburgers, hot
dogs, Sandwiches
Squash
Zucchini
etc.
Cut ends, wash 1/8″ slicing head * Salad, soup
Citrus Wash, center on head 8 segment wedger Tea, Salad, Fish

* For thicker slices, remove every other blade.