What does the term "dice" mean in cooking?

The term "dice" in cooking refers to cutting food into small, uniform cubes or pieces. This technique is commonly used in food preparation to ensure even cooking and consistent texture in a dish. Diced ingredients blend well in recipes, allowing for better flavor distribution and an appealing presentation.

Dicing is essential for various dishes, whether preparing vegetables for a stir-fry, meat for a stew, or even fruits for salads. The uniform size of the diced pieces helps them cook at the same rate, contributing to a balanced final dish. This technique contrasts with other methods such as chopping, which involves cutting food into larger and more irregular pieces, slicing food thinly, or mashing, which breaks down food into a paste-like consistency. Understanding these distinctions is crucial for effective cooking and mastering culinary skills.