Speaker: The next vegetable that we would like to cut is called a Bok Choy and Bok Choy comes in a variety of different sizes. We need to cut them in three different way. One is, slice form, domino shape and then a dice. Here goes the first one. First of all, most of our cutting is an angle of 30 degrees, and then of course, being the first cut, usually it's not applicable, so therefore, we go into a sliced form, here we go.
Now these are pretty much like one eighth inch thick, and as far as length of the Bok Choy is usually about two inches or so. Take this as an example, so therefore that's what we call a sliced Bok Choy.
The next that I would like to show is the domino shape. In domino shape the leaves are normally not counted as cutting for domino shape, because it's kind of hard to do that. So we now go into domino shape and the domino shape basically, when you see a piece of this size, we like to cut it maybe in half, no more than three anyway, and domino form means that we are going to cut them in something like this, and it's actually, what is that, playing domino with it. Okay, that's called domino shape, and lastly we are going to do a cut what we call a dice cutting.
So once again we are not going to use the leaf a lot. Cut them in strip like this, and cut them in three and another strip there is and then proceed. I always use domino shape in form of -- what I would say, one half inch and one half thicker and in high also somewhere like half inch or so. So this is what is called a diced Bok Choy.
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