When I say "task", I mean something that would be relegated to a single sentence in a recipe. So trussing a chicken is a task, but roasting a chicken isn't. You know what I mean.
For me, there's a special place in my heart reserved for any time I get to brunoise a red bell pepper. The actual knifework gives me an opportunity to be fast, delicate, and precise - I don't think anything else cuts quite as nicely as a bell pepper - and at the end I'm left with a pretty little pile of rubies.
What about you?