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.