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Chopping involves cutting food into roughly 1/4-inch pieces. Dicing is finely chopping food into consistent, neat pieces. Mincing produces the finest cut, almost melting the food into a dish. Chiffonade involves cutting leafy greens into uniform, curly strips. Julienne and batonnet/baton refer to matchstick-sized cuts that differ only in thickness. Paysanne and rondelle cuts follow the natural shape of foods. Bias, oblique, and roll cuts involve slicing foods diagonally or while rolling them.

Author

luna

Language

EN