Chop

To chop is to cut food into pieces using a knife or other cutting tool. Unlike a standardized dice or julienne, chopping generally produces pieces that are roughly similar in size but not necessarily precise in shape. The size is often described as rough, medium or fine.

Common chopping terms

• Roughly chopped: larger, irregular pieces, often used when the ingredient will be strained or cooked for a long time.
• Medium chop: pieces of moderate size for soups, stews, sauces or general preparation.
• Finely chopped: smaller pieces used when the ingredient should distribute more evenly through a dish.

Examples

Roughly chopped mirepoix may be used to flavour a stock that will later be strained. Finely chopped parsley can be used to finish a dish, while chopped nuts or vegetables may be folded into a filling or garnish.

Chef’s tip: Even when a chop is intentionally irregular, keep the pieces within a consistent size range so they cook at a similar rate. Use a stable cutting board and a sharp knife.

Key distinction: Chopping is a general cutting action. A dice is a more precise cube-shaped cut, while mince produces very small pieces.