I think it would be very helpful to avoid or resolve ambiguity in communication.
I expect a lot of people participating here won't be native english speakers and cooking technical terms only make things harder for everybody.
This glossary could be added to the FAQ, and will hopefully be illustrated (for instance, to show the differences between chop, slice, cut, dice).
What do you think? If you agree, propose terms to add.
Or maybe just have a link to an already existing good glossary.