Many recipes tell you to chop, dice, mince and slice food — but they don’t tell you how. Here are some of the most common techniques, plus how much food each technique will yield:
Bias: Cut on a 45-degree angle
Chop: Cut into bite-size or smaller irregular pieces
Cube: Cut food into uniform pieces, usually 1/2 inch on each side
Dice: Cut food into uniform, 1/8 to 1/4 inch cubes
Julienne: Cut food into uniform, match-like strips about 1/8 inch wide. Length can vary.
Mince: Cut food into tiny, irregular pieces
Slice: Cut food into flat, thin pieces
What Each Food Yields
Apple: 1 medium yields 1 cup (250ml) chopped or sliced
Banana: 1 medium yields 1/2 cup (125ml) mashed or 1/3 cup (75ml) sliced
Celery: 1 rib yields 1/4 cup (60ml) chopped or sliced
Mushrooms: 8 ounces (225g) yields 3 cups (750ml) chopped or sliced
Onion: 1 medium yields 3/4 cup (175ml) chopped
Potatoes: 1 pound (450g) yields 3-1/2 to 4 cups (875ml to 1L) chopped or sliced
Tomato: 1 medium yields 1/2 cup (125ml) chopped or 2/3 cup (150ml) sliced
