Do's
Don'ts
With all of these cutting techniques it is strongly recommended that you 'square off' the edges first. What this means is taking a round object like a carrot or potato and cutting off thin slices from four opposite sides in order to create a square shape. It can then lay flat on the cutting board to prevent rolling and provides straight edges to keep your cuts uniform.
Dicing is essentially cutting the ingredient into little cubes. The size you make the dice has a difference, and they are generally referred to as the size of the dice followed by the word 'dice'. The exception for this is the Brunoise cut.
The term for the smallest sized dice you can make. You can mince even smaller, but Brunoise refers to the smallest, uniform sized dice possible.
The term for chopping an ingredient into batons or sticks. These batons can then be chopped again in order to create a dice.
The term for taking a baton and slicing off thin little squares. It's not quite a dice, and not quite a baton, so it's paysanne!
The term for cutting very thin slices of herbs or other leafy vegetables. You begin by stacking and then rolling your bunch of herbs in a manner similar to a cigar, and then thinly slice to produce thin strips which can be used as garnish or for other purposes.
Mincing is chopping or blending an ingredient into very fine pieces. This is generally done with things like garlic and ginger and can help to distribute flavour more evenly. It also helps to cause an ingredient to 'disappear' into a sauce when cooked together, providing a smooth sauce without any chunks. Meat can also be minced, by hand or with a special meat grinder, which is a popular technique in Greek cuisine.