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To cut food into thin, flat pieces. It's used for items like meat and vegetables to create uniform portions or to increase surface area for cooking.

To cut food into sticks approximately 1/4 inch thick. This technique is a precursor to dicing or for items like french fries.

A precise dice of 1/8 inch, stemming from the julienne cut. It's used in fine dining where meticulous attention to detail is required.

To cut food into thin, flat, square, diamond, or round shapes. This technique enhances soups and stews aesthetically and ensures even cooking.

A cutting technique where leafy vegetables or herbs are rolled together and sliced into thin ribbons. Usually used for garnishes or salads.

To tie up meat with string to maintain its shape during cooking and ensure even cooking.

To cut food into very small pieces. This is used for ingredients such as garlic, where a fine dispersion is needed for flavor.

To roughly cut food into pieces. Used for items where precise size and shape aren't critical.

To cut food into thin matchstick-like strips. Commonly used for vegetables in stir-fries or salads for a precise and delicate presentation.

To remove the bones from meat or fish. It is a preparation step that makes the meat or fish easier to eat.

To make shallow cuts on the surface of meat or fish. Helps in marinade absorption and prevents curling during cooking.

To cook meat quickly at a high temperature so that it develops a caramelized crust. It enhances flavor and presentation.

To cook fatty meat or poultry over low heat to melt and extract the fat. Used for crisping skin and for use as a cooking medium.

To cut meat or fish away from the bone. This technique maximizes yield and presents a boneless piece of meat or fish.

To cut food into uniform cube-shaped pieces. This technique ensures even cooking and is used in recipes where size and shape matter.

To split meat or seafood nearly in half leaving it attached on one side to cook it evenly and quicker or to stuff it.

To scrape the meat off the ends of rib bones on cuts like lamb or pork chops, creating a clean presentation for racks or individual chops.

To mechanically cut meat into very small pieces, often in preparation for making burgers, sausages, or meatballs.

To slice large cooked meats, such as roasts, poultry, or hams, often done at the dining table for presentation and service.