Dicing

Dicing refers to the process of cutting food into small, uniform cubes. This technique is commonly used in cooking to ensure even cooking and consistent texture in dishes. Diced ingredients can enhance the presentation and improve flavor distribution. The size of the dice can vary, typically categorized as small, medium, or large, depending on the recipe's requirements. Dicing is a fundamental skill in culinary arts, useful for preparing vegetables, fruits, meats, and cheeses for soups, salads, stir-fries, and other dishes.