How should you cut vegetables for a salad?
a.
julienne or brunoise
b.
large so the customer can see the food
c.
chopped so they are all random sizes
d.
peeled so they are thin
e.
with a machine

In my perspective it should be c.

Well, cutting vegetables in the style of julienne or bunoise would essentially mean dicing the vegetables. I would say the answer would be C.

dang is that photoshopped, she bout flat as a pancake

explanation: