Blanching vegetables involves briefly immersing them in boiling water and then immediately transferring them to cold water. This process helps retain their vibrant color, crisp texture, and nutrients.

Dicing involves cutting vegetables into small, cube-shaped pieces, typically used for stews, soups, and salads.

Peeling vegetables removes the skin and outer layer, which may be tough or contain undesirable substances. It also helps improve the appearance and texture of vegetables.

Julienne involves cutting vegetables into thin, matchstick-like strips, often used for salads, stir-fries, and garnishes.

Roasting vegetables involves cooking them in a hot oven, allowing their natural sugars to caramelize and develop a rich, flavorful crust.

Brunoise involves cutting vegetables into very small, cube-shaped pieces, typically used for sauces, soups, and garnishes.

Steaming vegetables involves cooking them over boiling water, allowing them to retain their nutrients, color, and flavor.

Chiffonade involves cutting vegetables into thin, ribbon-like strips, often used for salads, garnishes, and as a bed for other dishes.

Sautéing vegetables involves cooking them in a small amount of fat over medium-high heat, allowing them to develop a slightly browned exterior and tender interior.

None of the options provided match the description of cutting vegetables into thin, round slices.

Pickling vegetables involves preserving them in a solution of vinegar, salt, and spices, extending their shelf life and adding a tangy flavor.

None of the options provided match the description of cutting vegetables into small, irregular pieces.

Stir-frying vegetables involves cooking them in a hot wok or pan with a small amount of oil, allowing them to retain their crisp texture and vibrant color.

Julienne involves cutting vegetables into long, thin strips, often used for salads, stir-fries, and garnishes.

Deep-frying vegetables involves submerging them in hot oil, creating a crispy exterior while retaining their tender interior.