There are many different types of knife cuts that are used in cooking, each with its own specific purpose and technique. Here are some common knife cuts and their definitions:
Dice: To dice a food means to cut it into small, uniform cubes. The size of the dice can vary, but common sizes include small (1/8 inch), medium (1/4 inch), and large (1/2 inch).
Chop: To chop a food means to cut it into irregularly shaped pieces. The size of the chop can vary, but it is generally larger than a dice.
Mince: To mince a food means to cut it into very small, finely minced pieces. Minced foods are typically used as a garnish or for adding flavor to dishes.
Slice: To slice a food means to cut it into thin, flat pieces. Sliced foods are often used for sandwiches or for adding texture to dishes.
Julienne: To julienne a food means to cut it into thin, matchstick-sized pieces. Julienne cuts are often used for stir-fries or for adding visual appeal to dishes.
Chiffonade: To chiffonade a food means to cut it into thin, ribbon-like strips. Chiffonade cuts are often used for herbs or leafy greens.
Brunoise: To brunoise a food means to cut it into very small, uniform cubes that are smaller than a dice. Brunoise cuts are often used for adding flavor to sauces or soups.
Batons: To cut a food into batons means to cut it into long, thin sticks. Batons are often used for dipping or for adding visual appeal to dishes.