Cooking Techniques

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Dicing

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A technique of cutting food into small, uniform cubes.

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Mincing

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A technique of cutting food into very small pieces, smaller than diced.

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Chopping

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A technique of cutting food into pieces, not necessarily uniform in size.

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Shredding

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A technique of cutting food into thin strips or pieces.

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Grating

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A technique of reducing food to small shreds by rubbing it on a grater.

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Roasting

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A cooking method that uses dry heat, typically in an oven, to cook food.

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Boiling

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A cooking method where food is cooked in boiling water or other liquids.

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Juicing

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The process of extracting juice from fruits or vegetables.