In culinary terms, what does "carving" refer to?

"Carving" refers to the process of slicing cooked meat into portions, which is essential for serving. This technique involves not only creating uniform slices for visual appeal and portion control but also ensuring the meat is tender and retains its juices. Proper carving can enhance the dining experience by allowing guests to enjoy the meat in easily manageable pieces.

The other options, while related to meat preparation, describe different processes. Grilling involves applying heat directly to meat to cook it, curing focuses on preservation methods using salt or other agents, and seasoning refers to adding flavors before cooking. Each of these processes serves a unique purpose in culinary practices, but they do not define the act of cutting and portioning already cooked meat, which is the specific action that "carving" denotes.