Slicing and Dicing
It is helpful to familiarize yourself with the different cooking terms for cutting up food and what these terms mean. You can always refer back to this list if there is any question about a term.
Bias slice: to cut at a 45-degree angle.
Chop: to cut into small irregular pieces with a knife or food processor.
Core: to remove the center of a fruit like an apple or pear.
Crush: to press or smash seasonings or other foods to release their flavor, using a garlic press, heavy knife, or other implement.
Cube: to cut food into squares about ½ inch on the sides.
Cut up: to cut into small irregular pieces.
Diagonal slice: to cut at a 45-degree angle.
Dice: to cut into reasonably uniform pieces of about ¼ inch.
Grate: to rub a food such as cheese, vegetables, or spices against a sharp-edged kitchen tool called a grater, making small or fine particles.
Julienne: to cut into thin strips, about 2 inches long, that will look like matchsticks.
Mince: to chop food into very small bits.
Score: to cut through the surface of a food (usually about ¼ inch deep) to tenderize or make a pattern.
Section: to cut the pulp of a peeled citrus fruit away from the membranes that separate its segments.
Shred: to cut in narrow, thin strips, by using a kitchen shredder or a knife.
Slice: to cut into flat pieces that are usually thin and even.
Snip: to cut herbs or other food into small pieces using kitchen scissors.
Tear: to break into pieces using the hands rather than a knife.