Trimming

Trimming is the act of removing parts from something to improve shape, balance, or fit. It is used across disciplines to reduce excess, refine form, or prepare for subsequent work. The specific methods and goals vary by context, but generally involve selective cutting, pruning, or cutting away components that are unnecessary or detrimental.

In gardening and horticulture, trimming is a form of pruning that shapes plants, controls growth, and removes diseased or damaged tissue. Tools include hand pruners, shears, and loppers. Timing and technique depend on species; improper trimming can stress plants or spread disease.

In food preparation, trimming removes excess fat, sinew, or tough outer layers from meat or vegetables to improve cooking quality and presentation. In textiles and garment making, trimming refers to edging or decorative attachments such as lace, ribbons, or piping that finish or ornament a fabric.

In manufacturing and crafts, trimming eliminates flash, burrs, or surplus material from parts to ensure fit and function. In media production, trimming shortens audio or video by removing unwanted sections. In aviation and nautical settings, trim can also describe adjustments to surfaces or controls that balance a vehicle in flight or on the water.