Preparing ingredients for more than one dish? Choose each ingredient and a cut from its guide, add an optional dish label, then build one checklist to reorder, check off and print. Use your recipe for quantities and cooking order.
Build your checklist
Add up to 12 ingredient-and-cut tasks. You can repeat an ingredient for a different dish or cut, move tasks into your preferred order, and mark each one done. A short optional label on each task helps keep separate dishes clear. Each task links back to the relevant cutting guide.
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Choose from the published cutting guides
The available choices below come from our ingredient-specific guides. Open a guide for the full method and choose the option that matches your dish.
| Ingredient | Available cuts | Guide |
|---|---|---|
| Carrot | Coins; bias slices; roasting wedges | How to cut carrots |
| Green beans | Whole beans; 1-inch pieces; French-cut beans | How to cut green beans |
| Onion | Small dice; medium dice; large dice | How to dice an onion |
| Potato | Fries; cubes; wedges | How to cut potatoes |
| Bell pepper | Strips; dice; rings | How to cut a bell pepper |
| Zucchini | Coins; half-moons; sticks | How to cut zucchini |
| Broccoli | Florets; stalk coins; small stalk pieces | How to cut broccoli |
| Cucumber | Rounds; half-moons; sushi-roll strips | How to cut a cucumber |
Keep several prep tasks together
The National CACFP Association’s mise en place guide recommends planning from recipes and grouping similar prep tasks across dishes. This checklist puts the cuts you choose from our guides into one working list.
Your dish labels and checklist stay in this page; they are not uploaded or saved by the tool.