| A | B |
|---|
| chop | To cut into small, irregular pieces. |
| core | To remove the core of a fruit with a corer or paring knife. |
| cube | To cut into small squares. |
| cut | To divide foods into small pieces with a knife or scissors. |
| dice | To cut into very small cubes. |
| grate | To cut a food into small pieces by rugging it on the surface of a sharp grating tool. |
| grind | To run meat through a grinder to cut it into small pieces. This is a mechanical means of tenderizing. |
| julienne | To cut food into long, thin strips. |
| mash | To crush food until it becomes smooth. Use a potato masher or fork. |
| mince | To cut food into very small pieces. |
| pare | To cut away the skin or a very thin layer of the outside of fruits or vegetables. Use a vegetable peeler or knife. |
| score | To make shallow cuts across the surface of a piece of meat to prevent curling when cooking. Also used to tenderize meat. |
| scrape | To rub a vegetable, such as a carrot, with the sharp edge of a knife in order to remove only the outer layer of skin. |
| shred | To cut, tear, or grate food into long, thin pieces. |
| slice | To cut food into flat pieces. |
| sliver | To cut in long, thin pieces. |
| trim | To cut away most of the fat from the edges of meat. |
