Can you give us thirty different cuts of food?

Vegetables:

1. Julienne: Thin, matchstick-like strips (carrots, zucchini, peppers)

2. Brunoise: Tiny, uniform cubes (onions, celery, carrots)

3. Dice: Small, irregular cubes (potatoes, tomatoes, bell peppers)

4. Chiffonade: Thinly sliced and rolled into a pile (basil, spinach, kale)

5. Wedge: Cut into thick triangles (lettuce, cucumber)

6. Sticks: Long, thin strips (carrots, celery, cucumber)

7. Rounds: Thinly sliced circles (onions, mushrooms, tomatoes)

8. Quartered: Cut into fourths (potatoes, apples, lemons)

9. Minced: Finely chopped into tiny pieces (garlic, ginger, herbs)

10. Chopped: Cut into smaller, irregular pieces (onions, peppers, tomatoes)

Meat:

11. Steak: Thick, rectangular cuts (rib-eye, filet mignon, sirloin)

12. Chop: Thick, boneless cut (pork chop, lamb chop)

13. Roast: Large, bone-in cut (beef roast, pork roast)

14. Cube: Small, uniform cubes (beef, chicken, pork)

15. Ground: Finely ground into a paste (beef, pork, lamb)

16. Thinly Sliced: Thin, even slices (steak, chicken breast)

17. Cubed Steak: Thinly pounded steak cut into squares

18. Butterfly: A cut that opens up a piece of meat, making it easier to cook

19. Tenderloin: Long, cylindrical muscle from the loin (beef, pork)

Fish:

20. Filet: Boneless cut of fish (salmon, cod, halibut)

21. Steak: Thick, rectangular cut of fish (swordfish, tuna)

22. Sashimi: Thinly sliced raw fish (tuna, salmon, yellowtail)

23. Sushi: Vinegared rice topped with fish, vegetables, or eggs

Fruit:

24. Wedge: Cut into thick triangles (lemon, lime, watermelon)

25. Sliced: Thin, even slices (apple, banana, pear)

26. Diced: Small, uniform cubes (mango, pineapple, strawberries)

27. Quartered: Cut into fourths (apple, pear, oranges)

28. Chopped: Cut into smaller, irregular pieces (strawberries, grapes, cherries)

Other:

29. Shredded: Thin, long pieces of food (cheese, cabbage, carrots)

30. Crumbled: Broken into small pieces (cheese, sausage)