To cut food into very fine pieces, generally 1/8 inch or smaller. This is the finest of all cuts which include dice, cube, chop, and julienne. It is accomplished by first chopping or dicing the food and then by placing and holding the tip of a knife down on the cutting surface, lift up the heel of the knife and chop side to side in a semi-circle motion, thus recutting the ingredients into smaller pieces. Herbs, vegetables and nuts are commonly minced into small bits to be used as ingredients and garnishes. The French term for this preparation procedure is émincé, meaning to cut into fine pieces or to cut thin slices.