Mince: cut into tiny pieces, the finest cut that can be cut by hand.
Dice: slightly larger than minced, usually ¼-inch uniform pieces.
Chop: larger than diced, can be various sizes. Typically ½ inch in diameter and larger.
Slice: many types are possible—thin or thick, half-moon shaped, rings, or diagonal.
Cube: chopped into uniform squares; can be various sizes.
Julienne: long and thin strips, approximately ⅛-inch wide.
Chiffonade: long, thinly cut strips of herbs or leafy veggies, achieved by rolling them up and then slicing
Shred: cut into very thin strips, either by hand or by using a grater or food processor.