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This is a term used when vegetables or fruit rind are cut into very fine strips. Peel the skin from the vegetable if necessary. Trim away any root or stem parts. If the vegetable is round, like a potato or carrot, cut in half and lay it cut-side down on the board. This will keep it from rolling. Cut the edible part of the vegetable into slices about 3mm (1/8in) thick. Cut around the seeds and discard if necessary. Turn these slices on their side and slice again into even strips 3mm (1/8in) thick. Use as required.

4. Chopping the onion into cubes

5. Slicing courgette with a mandolin

6. Slicing carrot with a mandolin