Terminology:

Dice/Diced/Dicing:

The process of cutting food into small cubes of equal size so that the food is evenly cooked and/or pleasant in appearance for the recipe. It is also a precision cut that is consistent in size.

Mince/Minced/Mincing:

Mincing is a food preparation technique in which food ingredients are finely divided into uniform pieces. Minced food is in smaller pieces than diced or chopped foods, and is often prepared with a chef’s knife or food processor, or in the case of meat by a specialised meat grinder.

Chop/Chopped/Chopping:

Means to cut food into (more or less) bite-sized pieces using the quick, heavy blows of a knife. If a recipe calls for something to be finely chopped, the pieces should be smaller than bite sized, and if it calls for roughly chopped, they should be slightly bigger

Sauté:

This is a cooking term that means to brown or cook food quickly over fairly high heat using a small amount of fat in an open, shallow pan. The word comes from the French word “sauter,” which means “to jump.”