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To cut, generally across grain, into thin pieces that are consistent in thickness. Slices will most often range from 1/16 to 3/8 inch in thickness.

A cut of pork that is taken from the meat on the middle part of the shank bone extending to the hip bone on the hind leg of the hog.

Originally, this term referred to a beef flank steak that is marinated and then broiled or grilled. The flank steak traditionally used for the London Broil is a large cut of meat that can be rather tough, which is the reason for marinating the meat before cooking.

The process of injecting fat into the interior of meat, generally by using a larding instrument to accomplish the task.

The process of cutting food into small cubes of equal size so that the food is evenly cooked and/or pleasant in appearance for the recipe.

As stated in their name, these are green tomatoes that are fried. The tomatoes are picked while they are still green and then cut to into 1/4 inch to 1/2 inch thick slices.

Parchment cones are used for decorating with small amounts of frosting. They are used to apply lettering, small designs, and for touching up areas.

A processed cut taken from the bottom half of the leg. The shank end contains less fat, is not as meaty as the butt end, but it contains only one leg bone, making it easier to carve.

A processed cut taken from the top half of the leg. The butt end is meatier but contains more fat than the shank end of the whole ham and is harder to carve because it contains the hip and pelvic bone.

Available most commonly from beef, buffalo, lamb, pork, and veal, this cut of meat is taken from the foreleg of the animal.

Short narrow pieces of potatoes that have been cut into matchstick like sizes and fried so they can be served as a snack food.

With a swirled appearance when cut into slices, a Potica is a baked pastry that is popular in the country of Slovenia, adjacent to Italy and Austria.

A French term that is used to describe vegetables that have been cut into thin slices with shapes that correspond best to the shape of the vegetable.

A method of preparing meat, which has been cut into very thin slices, by frying it at high temperatures so that it becomes crispy-textured and somewhat curved in shape.

A knife used to cut slices of cooked or smoked meat, poultry and fish. The blade on a Slicing knife is long (typically 8 to 12 inches in length), thin, and constructed with either a round or pointed tip.

A kitchen utensil that is designed and shaped to allow for ease of cutting and serving a variety cheese textures.

A steak cut from the butt end, or large end, of the beef tenderloin. The butt end of the tenderloin is actually not located within the short loin, but extends into sirloin section....

Very thin, short-cut strands of pasta. Similar to fideos, only smaller.

A kitchen utensil that is used to cut hardboiled eggs into uniform round slices. This kitchen utensil is typically made of aluminum or stainless steel with wire blades that slice through the egg as it rests in an oval pocket.

A kitchen utensil that is used to cut whole apples into individual sliced wedges, while also cutting around the core so that the seeds and core can be easily discarded.