The principles listed below can be used to chop any type of food. When chopping food, you will always create one of three shapes when chopping: slices, sticks and cubes.
Slices: Slices are the first and basic cut made before it can be cut into sticks.
Sticks: Sticks are slices that cut into even proportions that are often longer than they are wide.
Diced (also known as chopped): Sticks that are cut into evenly- sized pieces. They are about 1-3 inches in size.
Julienne: A slice that is cut into matchstick sized pieces. It is approximately 1/8 inch wide and 1-3 inches long. Normally, you will julienne an item before you finely dice it.
Finely Diced: It is when you cut evenly into approximately 1/4 inch pieces.
Minced: It is pieces cut smaller than 1/4 inch. Garlic is often minced in recipes.
Shredded: Carrots are normally grated or shredded in short , thin pieces using a box grater or shredding disc on a food processor.
Grated: Items like raw garlic are finely minced using a fine box grater or zester.