# Dicing

> Mediated Wiki article. Canonical URL: https://mediated.wiki/source/Dicing
> Markdown URL: https://mediated.wiki/source/Dicing.md
> Source: https://en.wikipedia.org/wiki/Dicing
> Source revision: 1261117426
> License: Creative Commons Attribution-ShareAlike 4.0 International (https://creativecommons.org/licenses/by-sa/4.0/)

{{Short description|Cutting food into small cubes}}
{{about|the food preparation technique}}
{{refimprove|date=November 2012}}
[[File:Wikimania 2018, Cape Town ( 1050457).jpg|thumb|Diced green [bell pepper](/source/bell_pepper)s, [tomato](/source/tomato)es and [mushrooms](/source/Mushroom) (left to right)]]
'''Dicing''' is a [culinary knife cut](/source/culinary_knife_cuts) in which the [food](/source/food) item is cut into small blocks or [dice](/source/dice). This may be done for [aesthetic](/source/aesthetic) reasons or to create uniformly sized pieces to ensure even [cooking](/source/cooking). Dicing allows for distribution of flavour and texture throughout the dish, as well as a somewhat quicker cooking time.  Dicing usually applies to [vegetable](/source/vegetable)s prepared in this way but it can also apply to the preparation of [meat](/source/meat) or [fish](/source/fish) and [fruit](/source/fruit). [Brunoise](/source/Brunoise) is an especially small size, produced from further cutting of [julienne](/source/Julienning)-style food.<ref>Dice. CooksInfo.com. Published 11/24/2012. Updated 11/24/2012. Web. Retrieved 11/27/2012 from http://www.cooksinfo.com/dice</ref>

==See also==
* [Russian salad](/source/Russian_salad) and [macédoine de légumes](/source/macedonia_(food)), foods based on cooked diced vegetables.

==References==
{{reflist}}

{{Food preparation}}

Category:Cutting techniques (cooking)
Category:Food preparation techniques
Category:Culinary terminology

{{cooking-stub}}

---
Adapted from the Wikipedia article [Dicing](https://en.wikipedia.org/wiki/Dicing) by Wikipedia contributors ([contributor history](https://en.wikipedia.org/wiki/Dicing?action=history)). Available under [Creative Commons Attribution-ShareAlike 4.0 International](https://creativecommons.org/licenses/by-sa/4.0/). Changes may have been made.