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

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

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

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

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

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

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

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

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

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.

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

Removing unwanted parts from meats or vegetables to enhance appearance and improve cooking.

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

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

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

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

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

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

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

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

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

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

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