Cookbook | Recipes | Ingredients | Cooking techniques

To dice means to cut into small cubes, the size is often specified in the recipe and in classical French cooking are of four sizes:

• Brunoise – ⅛ x ⅛ x ⅛ inch (3x3x3 mm) cubes
• Small dice – ¼ x ¼ x ¼ inch (6x6x6 mm) cubes
• Medium dice – ⅜ x ⅜ x ⅜ inch (9x9x9 mm) cubes
• Large dice – ⅝ x ⅝ x ⅝ inch (1.5 x 1.5 x 1.5 cm) cubes

Cube

Other ways of cutting in to small pieces, but not cubes, include:

• Paysanne – This is not a cube but falls within the same category as dice. The dimensions are ½ x ½ x ¼ inches (12 x 12 x 6 mm)

• julienne
• chips