CUT
• is the act of running a knife through something. The results are
no more specific than creating two pieces of something, rather
than one.
CHOP
• is the act of running a knife through something repeatedly, so
you get many pieces. You can chop an item into any size and
number of pieces.
DICE
• is to cut something into uniform pieces. Foods are diced to
ensure even cooking and because they look more appealing.
Foods can be small diced, about 1/8 inch, medium diced, about
1/4 inch and large diced, about 1/2 inch. As long as they are
uniformly cut, any size can be a dice.
MINCE
• is to chop something very finely, so its flavor is carried evenly
throughout a dish. Aromatics, like garlic, ginger and herbs are
minced.
Slice
A thin, broad piece cut off
Grate
• to reduce to small particles
by rubbing on something
rough
Whisk
• In cooking, to
whip e.g. eggs or
cream.
Mixing
• refers to the process
of combining two or
more ingredients
Mash
• made by crushing an
ingredient like
potatoes into a soft
pulp, sometimes with
the addition of liquid.
Kneading
• is to work or massage
something with your hands,
such as to work dough to
make bread.
Stretch/Flatten
• give shape or form to
; "shape the dough"
Peel
• to strip off an outer layer of
a fruit or vegetable