Kitchen Cut

4. Cutting food at an angle to create an oval shape with a larger surface area.
7. A rough and random cut for a variety of sizes and shapes.
8. Making decorative, seven-sided, football-shaped cuts.
10. A French cut that produces long, thin, matchstick-shaped pieces.
11. The technique of making thin, ribbon-like cuts of herbs or leafy greens.
12. To separate the flesh of a citrus fruit from its membrane.
14. Cutting food into small, even-sized cubes.

1. A rustic, country-style cut that leaves vegetables in thin, natural-looking slices.
2. Cutting food, often garlic or ginger, into a fine paste.
3. Cutting food into thick, stick-shaped pieces, often the precursor to a medium dice.
5. Making shallow, controlled cuts on the surface of meat or vegetables.
6. Cutting an ingredient into very small, uniform cubes, usually from a julienne cut.
9. Cutting food into large, even, cube-shaped pieces.
13. Cutting cylindrical foods into round, coin-shaped slices.