Cutting definitions

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recipe thursdayHave you ever been confused about the differences between chopping, dicing and mincing? Here's the skinny on what's what.

Chop: irregular shapes but generally the same size. There are no specific rules about size but pieces larger than an inch (3 cm) are often called "chunks."

Mince: very finely chopped. To properly mince, first chop the product, then change the position of your knife--hold the handle and the tip of the blade and rock it back and forth over the product to mince.

Dice: perfect cubes of prescribed sizes:

small dice: 1/4"
medium dice: 1/2"
large dice: 3/4"

At the culinary school I attended, the chef measured our diced potatoes with a ruler. We were also tested on julienne (1/8 x 1/8 x 2 1/4"), batonet (1/4 x 1/4 X 3), and the evil tourne--7 sided 2" long potatoes.

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What are those little garlic/ginger metal things called - graters or mincers? I always thought they were mincers...

(Not to be confused with how I mince!!)

It's a grater. At least in American English...

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