Chop vs. Dice

I thought this article from Fine Cooking Magazine was clear, helpful, and definitely worth passing on:

Of all the instructions you're likely to see in a recipe, "chop" and "dice" are two of the most common. Lots of people think they're the same thing, but between these two similar concepts lie important differences.

CHOP:
• irregularly shaped
• similar in size
• for rustic dishes, mixtures to be puréed,
or ingredients that are small or unusually shaped (like olives or parsley)


To chop: Cut ingredient into somewhat large, coarse pieces. Group the pieces and rock a chef's knife back and forth through them. Work randomly and in different directions.
Fineness is relative to the original size of the ingredient, so "finely chopped" parsley should be smaller than "finely chopped" onions.


DICE:
• cubes or squares
• all the same size
• for dishes more refined in style
or where even cooking is important



To dice: For most ingredients, start by cutting lengthwise into sticks, or similar long, slender shapes. (For onions, halve and slice them lengthwise, leaving the root end intact to help hold the slices together.) Then, hold the item together as you make neat, even crosswise cuts.
Small dice = 1/4"; medium dice = 1/2"; large dice = 3/4".

[ adapted from Fine Cooking 96, pp. 94, October 22, 2008. ]