What type of cutting technique is used to create uniform pieces for even cooking?

The technique that ensures uniform pieces for even cooking is known as julienne. This method involves cutting food into long, thin strips, which allows for consistent thickness and size. When ingredients are prepared in a uniform manner, they cook at the same rate, helping to achieve an even texture and doneness throughout the dish.

Chiffonade involves slicing leafy greens and herbs into thin ribbons, which is more about presentation and less about achieving uniformity for cooking. Brunoise refers to cutting food into tiny cubes, which serves a different purpose; while it can promote even cooking, it's not as specifically aimed at creating uniform strips as julienne is. Mise en place, meaning "everything in its place," refers to the preparation and organization of ingredients before cooking, but it does not pertain to the cutting technique itself. Thus, julienne is the most suitable answer for achieving uniform pieces for even cooking.