Dicing is a method of food preparation in which the food item is cut into small blocks or dice. This may be done for aesthetic, or artistic, reasons or to create uniformly sized pieces to ensure even cooking. Dicing is a desirable method of food preparation, due to the small nature of the pieces of food, which allows the spread of flavour and texture throughout the dish, as well as a somewhat faster cooking speed.
Dicing usually applies to vegetables prepared in this way but it can also apply to the preparation of meat or fish.
Brunoise is a similar method of food preparation.
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