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Technical

Dicing

broo-nwahz / dice

Dicing is cutting vegetables or fruit into small, evenly sized cubes. Depending on the size of the cut, it is called brunoise or dice. The goal is to ensure even cooking and a neat presentation.

Where It’s Used

“Dice the carrot and celery stalk and add them to the vegetable mixture for the soup.”

Glossary

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Chopping

Chopping is dividing an ingredient into smaller, more workable pieces with a knife. The size of the pieces can be coarse or fine depending on the recipe's needs. It's one of the basic steps in preparing vegetables, fruit, and meat.
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Slicing into Rounds

Slicing into rounds means cutting cylindrical vegetables, such as carrots or cucumbers, crosswise into thin, round slices. In French cuisine, this cut is called rondelle. It is commonly used for salads and decorative presentations.
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Fine Mincing

Fine mincing means chopping vegetables, garlic, or herbs with a knife into pieces nearly as fine as powder. In French cuisine, the technique is known as hacher. It is used in sauces and fillings to help the ingredients break down quickly.
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Chiffonade

Chiffonade is a technique in which leafy vegetables or herbs are stacked, rolled up, and cut into thin strips. In French cuisine, the technique is known as chiffonade. It is often used for leafy ingredients such as basil and spinach.
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