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Carving, filleting, and jointing are techniques used in food preparation, particularly with meat and fish. Carving involves slicing cooked meat into portions, often for serving. Filleting refers to removing the bones from fish or meat to create boneless pieces, while jointing is the process of cutting a whole piece of meat into sections or joints for easier cooking and serving. Each technique enhances the presentation and ease of consumption.

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3mo ago

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