Chopping— this is a general method for

cutting food into bite-sized pieces (about

1/4-inch in size, or the thickness of a
pencil). A large-bladed chef's knife is
helpful for chopping, dicing, and mincing
When a recipe calls for finely chopped, aim
for pieces about 1/8-inch in size (or half the
thickness of a pencil)

Chiffonade— is a cutting technique that you can use to cut up any flat leafy food. It works great
on things that you are going to eat
fresh, like basil and lettuce and helps you cut uniform, curly, strips of food quickly and elegantly.

Dicing— is similar to chopping,

except dicing is always finely chopped,
consistent in size, and neat in
appearance. It's the precision of the cut
that distinguishes dicing from chopping.
Feel free to finely chop for home recipes.
Julienne: To julienne is to cut food
(usually vegetables), into match-sized
pieces.
 Diamond cut— thinly slicing and
cutting into strips of appropriate
width.

Mincing— this is the finest level of chopping, and is frequently done

using a food processor, or a sharp chefs knife. Mincing is a
technique that allows the maximum amount of flavor to be contributed
by the mined food; frequently the
 minced vegetable is chopped so
finely that it “melts” into the dish.

Julliene, Batonnet, Baton —

are all terms to describe the same type of cut. The only difference between them is the thickness. To
create the stick-cut, cut your squared vegetable lengthwise to form long thin rectangles.

Paysanne-style— is to slice it
thinly,
but according to its natural shape, without
squaring it off. For example, a carrot may be
cut en paysanne into thin circles that have
differing diameters.
Rondelle Cut—simply meaning round in
shape, this cut is generally used for cutting
round or oval shaped veggies, such as carrots,
cucumbers, eggplant and zucchini. While there isn't an exact size dimension for this cut, rondelle
pieces are uniform and generally measure between ⅛ to ½ an inch in thickness.
 Bias cut— simply means cutting on
the diagonal. Hold your food at a slight
angle to the knife and slice. Bias cuts are
often used in Asian stir-fry.

Oblique or Roll cut— it

is
making a diagonal cut by rolling
the long cylindrical vegetables

"10 basic knife

cuts"