Understanding Cutting Terms
Cutting foods to the same size ensures even cooking, but it doesn’t mean they’ll cook to the time listed in a recipe unless they’re the right size and shape.
Learn some basic terms you’ll encounter in your cooking.
Minced
Cut into 1/8-inch pieces or smaller
Chopped Fine
Cut into 1/8- to 1/4-inch pieces
Chopped Medium
Cut into 1/4-to 1/2-inch pieces
Chopped Coarse
Cut into 1/2- to 3/4-inch pieces
Cut into Chunks
Cut into 3/4-inch pieces or larger
Sliced
Cut into flat, thin pieces (the thickness of the slices will depend on the recipe)
Diced
Cut into uniform cubes (the size of the dice will depend on the recipe)
Cut on the Bias or Diagonal
Cut across the food with the knife held at 45-degree angle to food (used for long, slender items, like asparagus)
Cut Lengthwise
Cut with the length of the food, or from end to end
Cut Crosswise or Widthwise
Cut across the food, perpendicular to its length
Cut into Chiffonade (or Shredded)
Cut into very thin strips, such as basil leaves (generally applies to fresh herbs)
Julienned (or Cut into Matchsticks)
Cut into matchstick-sized pieces, usually about 2 inches long and 1/8 inch thick
