Photo by george ruizCreative Commons License.

When you cube a food, you cut it into cubes, the size of which is determined by the recipe. Generally, cubed foods are between 1/2 and 2-inches. Any bigger and the shape of the food may be compromised.


Difficulty to learn: Easy

Some Thoughts For You:

Cubed foods look very professional when served and are generally easy to make. Additionally, since cubes stack well, presentation is simple. Some ideas for foods to cube are hard cheeses (cheddar and Havarti cheeses work great), various cuts of meat such as ham, and vegetables.

The key is finding a food that you can cut easily without it breaking or crumbling. While cubed yogurt is a novel idea, it would be impracticable to make unless it was frozen, due to its inability to retain a solid cube.

What You Will Need:

To cube a food, you really won’t need too much. Just make sure you have:

  • A clean cutting board. No need to scuff up your counters.
  • A sharp knife. The sharper the knife, the cleaner it will slice through the food.
  • Most importantly, have your food to be cubed ready to go.

Basic Steps:

The following steps are for making cubes of cheese, but you can use this as a baseline for cubing other foods!

  1. Get your cutting board and knife ready. Put your block of cheese on the cutting board.
  2. Assuming you are making 1/2 inch by 1/2 inch cubes of cheese, slice length-wise down the block of cheese. Keep 1/2 inch between each cut, and cut fully to the bottom of the block.
  3. Turn the sliced block of cheese onto its uncut side, keeping the slices lined up exactly. Now, cut width-wise down the cheese block. You should now have many square “straws” of cheese.
  4. Turn the cheese block one last time and cut across the cheese, entirely to the bottom. You should now have perfect cubes of cheese!
  5. For fancy serving, grab some toothpicks and jab one into each cube. Your guests will thank you later.

Tips For You:

  • While you can technically use any knife you want to cube a food, a long sharp knife such as a butcher’s knife works best. Remember, you want to make straight clean cuts every time, and a dull knife will hamper that.

Some Links To Help With Preparation: