Tip and Tail to cut off both ends of a vegetable, generally the stem and root end. This is usually the first step in preparing a vegetable.
Chunks large, irregular pieces, cut for cooking, not for appearance. Generally about 1 inch (2.5 cm) thick or so.
Oblique Cut to cut the vegetable into sticks with an angled edge, giving a nice look and more surface area for browning. Place the vegetable on the cutting board running left-right (parallel to the counter edge). Cut the end of the vegetable at a 45-degree angle. Give the vegetable a quarter turn and cut again (at any length) at a 45-degree angle. Repeat until you reach the other end.
