Master culinary terminology with our comprehensive guide to cooking techniques and methods.
Cutting at a 45-degree angle to increase surface area
Very fine dice, 1/8 inch cubes, smaller than small dice
Cut leafy greens or herbs into thin ribbon-like strips
Cut food into irregular pieces, about 1/2 to 3/4 inch
Cut into uniform square pieces, typically 1/2 to 1 inch
Cut food into uniform cubes (small = 1/4", medium = 1/2", large = 3/4")
Cut food into thin, matchstick-like strips (1/8" x 1/8" x 2-3")
Cut food into very fine pieces, smaller than 1/8 inch
Coarsely chop into irregular, large pieces
Cut food into thin, flat pieces
Our comprehensive cooking terms glossary helps both novice and experienced cooks master culinary terminology. From basic knife skills like dicing and mincing to advanced cooking techniques like sous vide and confit, this guide covers essential terms you'll encounter in recipes and cooking instructions.
Use this resource to improve your cooking vocabulary and better understand recipe instructions. Many of these terms are also highlighted in our recipes with quick-reference tooltips for your convenience.
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