Chiffonade – To cut leaves, mostly herbs, in fine, thin strips, like a julienne. To chiffonade, stack the leaves, roll tightly, and make 1/4 slices perpendicular to the stem line.
Chop, fine – in French, known as a Burnoise. To chop in uniform pieces approximately 1/8 of an inch, cubed. In the professional kitchen, consistency is key. For the home cook, consistency will enable better plating and presentation, but isn’t absolutely necessary. Still, much is in the details.
Mince – A very fine chop, so small as to look like a spread
