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.