Originally Posted by mumu
I am only 12 and learning . Learning on my own thru books and help of you guys. ( when I am not accused of trolling) :( :) that being said I do more on visual and yes the picture does help. But it didn't answer the question when say chop....mean general term ( render it to bits) or chop as cut into dice,cube slice etc..
This is a photo I took of the knife prep for a Bahamian conch salad. Note that it is a rather small chop, but it's still a chop because the pieces are not uniform. It's chopped closer to the size that most would consider as a fresh salsa, but it's a staple food in the Bahamas, often eaten for lunch. The guy who is doing the prep has fantastic knife skills, but perfect uniformity just isn't necessary for a salad unless you are trying to impress a judge on the Food Network.
When I make a garden salad, I chop some of it, julienne some, tear some... none of it is an absolute. For cooking, it's sometimes more important because you want the different ingredients to cook at the correct rate. Even then it's not an absolute for most home cooks. I certainly don't take great pains to make each dice exactly the same as the last - I'm not that good with a knife unless I take an inordinate amount of time. I don't feel that it's generally necessary.
I'd say learn the terms in a general sense, then as you gain experience you will find your own comfort zone.