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For the tomatoes: Cut off ends of tomatoes and cut each tomato into about three 1/2-inch slices.
If using eggplant, cut off ends and slice off two long strips of skin, one on each side.
Save the drops (cut off ends) of these planks to finish the side you are working on and to start the other side.
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Cut slices from (but not through) the root end to (and through) the cut off stem end.
You'll need to carefully cut off the end to make it open on both ends.
Cut off pointed end of garlic head; wrap head in aluminum foil.
Cut off the end.
Next, cut off the end as needed.
Cut off each end of the apple.
Cut off the end of the sock.
Cut off the end of the string.
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