How do restaurants chop up garlic? If I buy dishes, such as garlic chicken, from take-away restaurants, the garlic appears to be in small white particles in the meal.

How do restaurants chop up the garlic for this purpose?  Are they using some kind of food processor, or do they purchase pre-made garlic sauce from a supplier?
Having worked in Institutional Kitchens, I'd bet the rent that the garlic came from kilo plastic jars of the minced preserved variety.

Restaurants of some quality cut up there own raw as needed for each sauce or even for each order. A paste of roasted garlic can be made daily with several heads of garlic covering the needs of a dinner shift.