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Common Cuts:
Chop
This is a chunky type of cut. If a recipe says “coarsely chop”, your pieces should be bigger and roughly the same size.
Dice
A smaller cut than “chop” (usually less than ½-inch cubes), food should be the size of playing dice. Sometimes this is called “finely chopped.”
Mince
A very small cut, food is cut into very tiny pieces. Foods that are often minced include garlic, onions and fresh ginger. Mincing is taking something that is roughly chopped and then chopping it finely.
Julienne
A.K.A matchstick, A long, thin cut; your pieces should look like long match sticks. This cut is often used on vegetables that you can eat raw like carrots or leafy herbs like basil.
Slice
This is the cutting of food into thin, relatively broad slices.
Wedge
A wedge-shaped cut of food, usually a section of a round or oval product such as an apple or lemon.
Chunk
Chunks of something are thick, solid pieces of it.about 1-inch or larger.
Shaved
The cutting of something in such a thin slice; a shaving.
Bias
To slice a food crosswise at a 45-degree angle.S imply means cutting on the diagonal. Hold your food at a slight angle to the knife and slice.
Coin
Is to slice it thinly, but according to its natural shape, without squaring it off. A carrot may be cut into thin circles that have differing diameters.
Halved
This is a cut when you cut an item in half lengthwise or crosswise.
Quartered
Quartering an item means to cut it into 4 equal parts.
