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Basic cutting methods are essential for culinary precision. Chopping involves quick, rough cuts for items like onions. Dicing creates uniform cubes, ideal for soups and salads. Mincing produces fine, tiny pieces, often for garlic or herbs. Julienning results in thin, matchstick-like strips, perfect for stir-fries. Slicing yields even, thin pieces, common for vegetables and fruits. Chiffonade shreds leafy greens for garnishes. Mastering these techniques ensures uniformity and efficiency in cooking.
