I am a matchstick cut measuring 1/8 " in. x 1/8" in. x 2" to 2½" in. long, often used for potatoes. What is my name?

I am a basic culinary arts knife skill that when done correctly resembles a matchstick cut measuring ¼" in. x ¼" in. x 2" to 2½" in. What is my name?

I am a basic culinary arts knife skill that when done correctly resembles an angled round and consistent slice. Slant your knife, when cutting to achieve my "slanted slices" rather than those that are perfectly round. What is my name?

A basic culinary arts knife cut which is essentially a small cube measuring 1/8" in. × 1/8" in. × 1/8" in. What is my name?

I am a basic culinary arts knife skill that when done correctly resembles a tiny cube measuring 1/16" in. × 1/16" in. × 1/16" in. What is my name?

A preparation of finely sliced or shredded leafy vegetables or herbs. What is my name?

To cut into pieces of roughly the same size. What is my name?

Peeled, seeded and diced tomato made with blanching. What is my name?

I am a basic culinary arts knife skill that when done correctly resembles a cube measuring ¾” in. x ¾” in. x ¾” in. What is my name?

I am a basic culinary arts knife skill that when done correctly resembles a cube measuring ½” in. x ½” in. x ½” in. What is my name?

I am a basic culinary arts knife skill that when done correctly resembles a small cube measuring ¼" in. x ¼" in. x ¼" in. What is my name?

I am the butchering, cutting, and trimming of meat, poultry, fish, and game (large pieces or whole) into a variety of smaller cuts to prepare them to be cooked. What is my name?

I am a basic culinary arts knife skill that when done correctly resembles an elongated round slice from approx. 1/8” in. to 1/2” in. in diameter. As in slicing, cut vegetable into consistent slices while slanting your knife, so the slices are angled rather than perfectly round. What is my name?

I am a culinary term meaning the removal of an entire side of a fish, intact, while removing all bones. What is my name?

I am a culinary term meaning the trimming of racks of rib or poultry so the bone is cleaned and prominent. What is my name?

I am a basic culinary arts knife skill that when done correctly resembles a small matchstick cut measuring 1/8" in. x 1/8" in. x 2" to 2½" in. What is my name?

I am a basic culinary arts knife skill that when done correctly resembles a very small matchstick cut measuring 1/16" in. × 1/16" in. x 2" to 2½" in. What is my name?

I am a basic culinary arts knife skill that when done correctly results in small diamond shapes. What is my name?

I am a basic culinary arts knife skill that when done correctly results in very fine pieces where uniformity or shape is not important. What is my name?

I am a basic culinary arts knife skill often referred to as the "roll cut". I am a specific type of knife cut used to create pieces of food with two angled sides and I am often performed on long, round pieces of food (i.e. carrots & parsnips). I add visual appeal to a dish. What is my name?

I am a basic culinary arts knife skill that when done correctly resembles a lozenge or diamond shape that measures 1/8” in. to 1/2” in. in diameter. What is my name?

I am a basic culinary arts knife skill that when done correctly resembles a round slice 1/8” in. to 1/2” in. in diameter. What is my name?

I am a basic culinary arts knife skill that when done correctly resembles a seven sided little football shape. my name means to shape vegetables while peeling. The procedure is to peel, then shape into an oblong cut. I provide a distinctive & consistent appearance to the food item being served. When preparing a vegetable in this manner, I am trimmed to a length of approximately 2" in. and I have seven faces with a bulge in the center portion. What is my name?