Knowing how to cook starts with knowing how to chop.
2. To mince, finely chop food into very small pieces, using the same technique as for chopping; use for garnishes or sautéing, when ingredients should almost disappear into a sauce.
3. To julienne, first slice food into 1/4-inch-thick strips. Stack and cut into 1/8-inch-thick spears. To julienne vegetables, take a slice off the bottom so the food doesn't move as you chop.
4. To dice, cut food into slices and then cut evenly and squarely into 1/8- to 1/4-inch cubes.