Dicing

This article is about the food preparation technique. For other uses, see Dice (disambiguation).

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.^[1]

References

↑ Dice. CooksInfo.com. Published 11/24/2012. Updated 11/24/2012. Web. Retrieved 11/27/2012 from http://www.cooksinfo.com/dice

Cutting techniques

Strip cuts	Julienning Allumette

Cube cuts	Dicing Brunoise

Other cuts	Mincing Accordion cut Butterflying Chiffonade Crinkle-cutting

Food preparation

Mechanical	Dicing Julienning Kneading Mincing Purée

Chemical/biological	Brining Drying Fermenting Marinating Pickling Salting Smoking Souring Sprouting Sugaring

This article is issued from Wikipedia - version of the Monday, February 08, 2016. The text is available under the Creative Commons Attribution/Share Alike but additional terms may apply for the media files.

Dicing

See also

References