Size Differences

• Just like other informal cooking measurements such as "pinch" and "dash," chopping and dicing do not refer to precise, standardized amounts. However, chopping implies larger and less uniform chunks, while dicing produces smaller and more precisely cut cube-shaped pieces. Pieces ranging from ½ inch to 2 inches square or even more would still be considered chopped. In contrast, diced pieces usually range from 1/8 inch to an inch square.
  
  

Chopping Technique

• The knife technique you use will depend entirely on the food being cut. As a rule, round objects like onions and apples should first be cut in half and then sliced vertically at regular intervals, ranging from ¼ inch to an inch or more. However, specific recipes may indicate a "medium chop" or a "fine chop," and may even give approximate dimensions for the pieces. Bring the knife down perpendicular to the vertical cuts, separating the food into small, approximately square chunks. This strategy of making strips and then cutting perpendicularly can also be used to chop other items like a cut of meat or a carrot.
  
  

Dicing Technique

• The term "dice" implies that the resulting pieces will be perfect cubes. In practice, however, this level of precision is seldom necessary. The technique used for chopping (parallel strips and then perpendicular cuts) is also applicable to dicing except that your slices will be closer together. Some cooks even start by roughly chopping pieces, then piling them up and rocking the knife over them to make them finer. This technique can be continued further to create a mince -- an even smaller cut. Remember that only firm but resilient vegetables like onions can be made finer this way; tougher vegetables like carrots and softer ones like tomatoes will not respond well to the knife-rocking technique.
  
  

Deciding Whether to Chop or Dice

• The decision of how finely to cut an ingredient depends on several factors. If you are cutting a vegetable, consider whether it will be eaten raw or cooked. Dicing is often a more desirable cutting method for vegetables that will be served raw, as larger chunks may overwhelm the rest of the dish. Also consider the intensity of the flavor in the item being chopped. Strong flavors like garlic and onions may be too intense when served in larger pieces. Finally, the questions of uniformity and cooking time play a role in cutting decisions. For example, meat cut into large chunks may cook too slowly and cause other elements of the meal to burn before it is fully cooked.