dicing

{{Short description|Cutting food into small cubes}}

{{about|the food preparation technique}}

{{refimprove|date=November 2012}}

File:Wikimania 2018, Cape Town ( 1050457).jpgs, tomatoes and mushrooms (left to right)]]

Dicing is a culinary knife cut in which the food item is cut into small blocks or dice. This may be done for aesthetic reasons or to create uniformly sized pieces to ensure even cooking. Dicing allows for distribution of flavour and texture throughout the dish, as well as a somewhat quicker cooking time. Dicing usually applies to vegetables prepared in this way but it can also apply to the preparation of meat or fish and fruit. Brunoise 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