Which term means to cut food into thin, stick-like pieces?

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Multiple Choice

Which term means to cut food into thin, stick-like pieces?

Explanation:
Cutting food into thin, stick-like pieces describes the julienne technique. With this method you slice the item into matchstick-sized strips, ensuring uniform width and length so they cook evenly. Typical size is about 1/8 inch wide and long, often 2 to 3 inches, which helps with quick, even cooking in dishes like stir-fries or salads and also makes for a neat presentation. Mincing creates very small, irregular pieces; paring means removing the outer skin or trimming edges; garnish is about decorative additions rather than the cutting method. So the term that fits the description is julienne.

Cutting food into thin, stick-like pieces describes the julienne technique. With this method you slice the item into matchstick-sized strips, ensuring uniform width and length so they cook evenly. Typical size is about 1/8 inch wide and long, often 2 to 3 inches, which helps with quick, even cooking in dishes like stir-fries or salads and also makes for a neat presentation. Mincing creates very small, irregular pieces; paring means removing the outer skin or trimming edges; garnish is about decorative additions rather than the cutting method. So the term that fits the description is julienne.

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