Cutting Terms

CHOP: To cut food into smaller pieces, usually with large knife and cutting board.

CUBE: To cut a solid into little cubes from about 1/2 inch to an inch.

DICE: To cube but to make the cubes smaller – less than 1/2 inch.

FLAKE: To break or pull apart a food, like chicken or fish, that divides naturally.

GRATE: To tear off coarse-to-fine particles of food with a hand grater or mechanical device.

GRIND: To put food through chopper. Choppers have two or three blades. Use a blade with smaller holes to grind foods fine; one with the larger holes for coarse chopping or grinding.

JULIENNE: To cut potatoes or vegetables into match-like sticks.

MINCE: To cut food in pieces, but finer than chopped.

SHRED: To cut or tear in long, narrow pieces.

SLIVER: To cut or splinter into long, thin strips, with a sharp knife on a cutting board.


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