Any cook knows that for a dish to turn out as intended, he or she needs to have a clear understanding of the recipe. That includes knowing the different common ways to cut and slice ingredients. Here are three terms you should know before getting started in the kitchen.
- Pare. Preferably done with a paring knife, to pare a fruit or vegetable means to peel the outer skin from it. Apples and potatoes are often prepared this way.
- Mince. You can do this with a sharp knife or kitchen scissor, just so long as you cut or chop the ingredient into very fine pieces. Mincing often applies to herbs and spices.
- Dice. If a recipe asked you to dice an ingredient, it means to chop it into small, uniform pieces. Chunky salsas and fruit salads often employ this action.
The Basic Kitchen:Glossary of Cooking Terms [Le Petites Gourmettes]
Glossary of Cooking Terms [Better Homes and Gardens]
Cooking Terms [Recipe Goldmine]
Glossary of Cooking Terms [Cookery]
Culinary Terms: Food Dictionary and Glossary of Cooking Terms [Culinary Arts About.com]