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Cutting vegetables into long, thin strips, often used for stir-fry dishes or garnishes.

A technique where leafy greens or herbs are rolled and sliced thinly, used to garnish or in soups.

A fine dice, typically 3mm cubed, used for sauces, soups, and garnishes.

Cutting food into uniform cube-shaped pieces, used in cooking for even cooking and presentation.

Cutting food into small sticks, larger than julienne, often used for French fries and crudites.

Chopping food into tiny pieces, most often used for garlic, herbs, and onions.

To cut into pieces, typically not uniform, used for a variety of foods and dishes.

To cut through something in clean movements to create sections or pieces of varying thickness.

A type of slicing that results in thin, flat, square or rectangular pieces, used in sauteing.

Cutting and shaping vegetables into oblong, seven-sided football shapes, used for fancy presentations.

Disk-shaped slices created by cutting cylindrical vegetables or fruits crosswise.

Slicing at an angle to increase the surface area, enhancing cooking time and presentation.

A technique to remove bones and cut fish or meat into boneless pieces.

A technique where meat, poultry, or shrimp is cut in half but not all the way through and then flattened.

Cutting segments of citrus fruit from the membrane, producing a clean section without any pith.

Diamond-shaped pieces usually of carrots, used primarily for decorative purposes.

A cut resembling matchsticks slightly thicker than julienne, commonly used for making fries from potatoes.

A method of slicing potatoes partially through into thin slices, allowing them to fan out during cooking.

This cut involves creating a wavy surface on cylindrical vegetables for aesthetics and surface area.

Slicing vegetables using a mandolin to create thin, lattice, waffle-like slices.

Cutting cylindrical vegetables diagonally and then rotating them a quarter turn after each cut.

Using a melon baller to cut round, ball-shaped pieces out of fruits and vegetables.

Removing the outermost layer of fruits, vegetables, or citrus peel, often done for aesthetic reasons or to remove inedible parts.

Dividing citrus fruits into their natural sections, free of membranes and seeds.