Diced

Diced refers to a method of cutting food into small, uniform cube-shaped pieces. The goal is consistency in size and shape to ensure even cooking and a uniform texture. The term is widely used in professional and home kitchens to describe the result and is often accompanied by a size designation.

Common dice sizes are described as small, medium, or large. Small dice are about 1/4 inch (6 to 7 mm) on each side, medium dice about 1/2 inch (12 to 13 mm), and large dice about 3/4 inch (19 mm). Some methods use a finer cut called brunoise (approximately 1/8 inch or 3 mm). The exact dimensions can vary by recipe or cuisine, but the principle remains: regular, cube-shaped pieces.

Technique involves trimming the food, then slicing it into even planks, cutting those into sticks, and cross-cutting to form cubes. A sharp knife, a stable cutting board, and careful guidance of the blade are essential for accuracy and safety. For fruits and vegetables with high moisture, chilling can help maintain shape, and removing seeds or cores may be necessary before dicing.

Applications include vegetables such as onions, carrots, celery, peppers, and potatoes, as well as fruits, raw or cooked meats, and tofu. Diced ingredients are commonly used in soups, stews, salsas, sauces, salads, and garnishes, where uniform pieces promote even cooking and mouthfeel.

Etymology and related terms: in French, en dés means cut into dice; dés refers to dice, and macédoine denotes a mix of small diced pieces. Diced is contrasted with related cuts such as julienne (matchsticks) and brunoise (very fine dice). Storage and safety guidelines emphasize keeping diced ingredients refrigerated and using sharp knives to prevent accidents.