Which shortcut method of cutting?

One shortcut method of cutting is using a food processor or a mandoline slicer to quickly and evenly slice fruits and vegetables. Another shortcut method is using kitchen shears to quickly chop herbs or cut up meat.

- Chiffonade: Finely slicing greens into thin strips.
- Concassé: Dicing or mincing tomatoes or other vegetables into small cubes.
- Julienne: Cutting vegetables into thin, matchstick-like strips.
- Brunoise: Finely dicing vegetables into small, uniform cubes.
- Batonnet: Cutting vegetables into thin, rectangular sticks.
- Paysanne: Cutting vegetables into small, uniform cubes, slightly larger than a brunoise.
- Tourné: Shaping root vegetables into small, oval shapes.
- Rondelle: Cutting vegetables into thin, round slices.
- Emincé: Slicing vegetables into thin, semi-transparent sheets.
- Macédoine: Cutting vegetables into small, uniform cubes of different sizes.