Cutting techniques (cooking)

thumb|upright=1.3|Julienned daikon radish and [[carrot]] thumb|right|Red onion julienne for Peruvian ceviche

thumb|A pile of carrots brunoise

[[File:BasilChiffonade.jpg|thumb|Chiffonade [cut] of basil]]Chiffonade () is a slicing technique in which leafy green vegetables such as spinach, sorrel, or Swiss chard, or a flat-leaved herb like basil, are cut into long, thin strips.

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thumb|Diced green bell peppers, [[tomatoes and mushrooms (left to right)]] Dicing is a culinary knife cut in which the food item is cut into small blocks or dice. This may be done for aesthetic reasons or to create uniformly sized pieces to ensure even cooking. Dicing allows for distribution of flavour and texture throughout the dish, as well as a somewhat quicker cooking time. Dicing usually applies to vegetables prepared in this way but it can also apply to the preparation of meat or fish and fruit. Brunoise is an especially small size, produced from further cutting of julienne-style food.

cutting apart meat into individual servings

thumb|Butterflying pork loin Butterflying is a way of preparing meat, fish, or poultry for cooking by cutting it almost in two, but leaving the two parts connected; it is then often boned and flattened. Spatchcocking is a specific method for butterflying poultry that involves removing the backbone, and spatchcock as a noun may refer to a bird prepared in that way.

thumb|Meat grinder in operation. Mincing is slicing, not grinding/extruding|alt=table top machine with handle, meat is inserted in a top aperture and emerges minced from the side aperture thumb|Minced carrots thumb|Minced Lamb and mutton|lamb Mincing is a culinary technique in which ingredients are cut into small, uniform pieces. Mincing was originally a manual process using knives or mezzalunas. The invention of the meat grinder or mincer in the 1850s made mincing faster and easier.

thumb|Crinkle-cut French fries Crinkle-cutting is slicing that leaves a corrugated surface. It can be done to enhance the texture or mechanical properties of food. Crinkle-cutting French fries makes them absorb more fry oil and increases their ability to retain dipping sauce.