Which cooking term refers specifically to making food smaller without changing its flavor?

The term that refers specifically to making food smaller without altering its flavor is indeed "chop." Chopping involves cutting food into smaller pieces, which can enhance the texture of the dish while retaining the original flavor profile of the ingredient. This technique is commonly used in preparing vegetables, fruits, and other ingredients where the goal is to create uniform pieces that will cook evenly, but that share the same flavors as the whole item.

On the other hand, slicing generally means cutting food into thinner pieces, which can alter the way the food cooks or presents itself, but does not inherently indicate a change in flavor. The term "cut" is a more general term encompassing various methods of dividing food and does not specify the size or technique involved in the process. Lastly, peeling refers to removing the outer layer or skin of a food item, which often changes the flavor or texture since you are removing the protective outer layer and exposing the flesh underneath. Thus, chopping is the most precise term for reducing size while maintaining the flavor.