To reduce food to small particles by rubbing it against a rough surface with sharp-edged holes, typically using a grater or microplane.
From Old French 'grater' meaning 'to scrape,' derived from Frankish 'kratton.' The culinary tool and technique became common in European kitchens by the 15th century as metal-working improved.
Grating actually creates more surface area than any other cutting technique, which is why grated cheese melts faster and grated citrus zest releases oils so intensely. The direction you grate also matters - grating against the grain breaks down fibers more effectively!
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