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3 techniques
To cut food into thin squares measuring approximately 1/2 x 1/2 x 1/8 inch in dimension. To make a paysanne, slice and cut food into 1/2 x 1/2 in thick sticks. Cut the end of the sticks at an 1/8th inch spacing to produce flat squares. You can also cut cubed food into 1/8th inch slices. Used primarily for vegetables and garnish.
Chopping is a word that describes the action of cutting something into smaller pieces. One of the most common knife skills. A "rough" chop is a culinary term that explains to the cook that the appearance of the chopped food isn't an important part of the recipe, whereas if the recipe were to request a precise cut, such as large dice, or "chop into a small dice," it means that the size of the food chopped into equal cubes is important for the outcome of the recipe.
A cutting technique used to create 1/4 in thick sticks. To make a batonnet, first make 1/4 in slices. Stack the slices and and cut across the stack again in 1/4 in slices.