Chopped vs. Diced: How Are They Different?

Chopping describes a general method of cutting fruits, veggies, or other ingredients into smaller pieces than their original size. The size of the pieces and the roughness of the shape depends on the recipe, but diced pieces may vary from ¼ inch chunks (which would be a fine chop) to 1-inch large chunks (which would be a rough chop). Chopping ingredients will typically yield larger, differently-sized pieces of ingredients than a dice or a mince.

A dice is a basic knife skill that involves cutting ingredients into small, uniformly-sized cubes, much like the French brunoise cut. This may be done for presentation purposes or to create uniformly sized pieces for even cooking. Dicing helps flavors and textures to distribute evenly throughout a dish and allow for a quicker cooking time.

A dice refers to cutting food into cubes of a specific size. A small dice is cut into ¼-inch pieces and used in sauces, toppings, and condiments such as tomato relish. A medium dice is cut into ½-inch pieces and works well in chunky salsas and toppings. A large dice is cut into ¾-inch cubes and is best used in salads, stews, and soups.

The most obvious difference between these two cooking terms has to do with the size of pieces that each cutting method yields. Chopping creates chunks or pieces of food that are roughly similar in size and shape, while dicing is much more precise and creates pieces that are uniformly sized.

These two methods are also typically used for different kinds of dishes. Dicing is typically done when ingredients need to be small to help flavors and textures distribute evenly throughout a dish over a shorter cooking time. Chopping is used to create larger pieces that will stay intact when cooked and will retain their flavor. If a recipe calls for chopped onions, home cooks know that using too-small diced onions may yield a mushy end result.

As a general note: when you’re preparing ingredients at home to make a recipe, remember to use safe cutting methods. Always use sharp kitchen knives, as well as a cutting board. Be mindful to protect your fingertips by curling them away from the blade whenever using a sharp knife.

Become a better chef with the MasterClass Annual Membership. Gain access to exclusive video lessons taught by the world’s best, including Gordon Ramsay, Gabriela Cámara, Chef Thomas Keller, Dominique Ansel, Yotam Ottolenghi, Alice Waters, and more.