In order to create the perfect dish, you first have to understand the proper terminology. If you’re unsure of the difference between slicing and dicing, these helpful definitions will make you feel like a professional chef the next time you’re in the kitchen.

1. Julienne. To julienne fruits or vegetables means to cut them into very thin strips. This technique is often used when you want a dish to look more attractive.
2. Mince. When a recipe calls for mincing, it means that the food should be chopped into the tiniest possible pieces. Many chefs achieve this by using a machine like a food processor with revolving blades.
3. Pare. This means to remove the skin from a fruit or vegetable. Using a paring knife or other peeler, you simply peel the skin away.
4. Puree. Pureeing is often used on vegetables in soups or fruits for desserts. It means to mash the food until it’s smooth and thick, often using a blender, food processor, or even your hand.

Glossary of Basic Cooking Terms [Les Petites Gourmettes]
Cooking Terms [Recipe Goldmine]
Glossary of Cooking Terms [UMN]
Glossary of Cooking Terms [Better Homes & Gardens]
Culinary Terms [About.com]

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