Dicing is a culinary knife cut in which the

food Food is any substance consumed by an organism for Nutrient, nutritional support. Food is usually of plant, animal, or Fungus, fungal origin and contains essential nutrients such as carbohydrates, fats, protein (nutrient), proteins, vitamins, ...

item is cut into small blocks or

dice A die (: dice, sometimes also used as ) is a small, throwable object with marked sides that can rest in multiple positions. Dice are used for generating random values, commonly as part of tabletop games, including dice games, board games, ro ...

. This may be done for

aesthetic Aesthetics (also spelled esthetics) is the branch of philosophy concerned with the nature of beauty and taste, which in a broad sense incorporates the philosophy of art.Slater, B. H.Aesthetics ''Internet Encyclopedia of Philosophy,'' , acces ...

reasons or to create uniformly sized pieces to ensure even

cooking Cooking, also known as cookery or professionally as the culinary arts, is the art, science and craft of using heat to make food more palatable, digestible, nutritious, or Food safety, safe. Cooking techniques and ingredients vary widely, from ...

. Dicing allows for distribution of flavour and texture throughout the dish, as well as a somewhat quicker cooking time. Dicing usually applies to

vegetable Vegetables are edible parts of plants that are consumed by humans or other animals as food. This original meaning is still commonly used, and is applied to plants collectively to refer to all edible plant matter, including edible flower, flo ...

s prepared in this way but it can also apply to the preparation of

meat Meat is animal Tissue (biology), tissue, often muscle, that is eaten as food. Humans have hunted and farmed other animals for meat since prehistory. The Neolithic Revolution allowed the domestication of vertebrates, including chickens, sheep, ...

fish A fish (: fish or fishes) is an aquatic animal, aquatic, Anamniotes, anamniotic, gill-bearing vertebrate animal with swimming fish fin, fins and craniate, a hard skull, but lacking limb (anatomy), limbs with digit (anatomy), digits. Fish can ...

and

fruit In botany, a fruit is the seed-bearing structure in flowering plants (angiosperms) that is formed from the ovary after flowering. Fruits are the means by which angiosperms disseminate their seeds. Edible fruits in particular have long propaga ...

Brunoise Brunoise () is a List of culinary knife cuts, culinary knife cut in which the food item is first julienning, julienned and then turned a quarter turn and dicing, diced, producing cubes of about or less on each side. In France, a "brunoise" cut ...

is an especially small size, produced from further cutting of julienne-style food.Dice. CooksInfo.com. Published 11/24/2012. Updated 11/24/2012. Web. Retrieved 11/27/2012 from http://www.cooksinfo.com/dice

References

Cutting techniques (cooking) Food preparation techniques Culinary terminology {{cooking-stub

See also

References