Dicing

Dicing is a culinary knife cut in which a food item is cut into small blocks, done for aesthetic appeal, to create uniformly sized pieces that cook evenly, and to distribute flavor and texture through a dish. It is most often applied to vegetables but is also used on meat, fish and fruit, and brunoise is an especially small dice produced by further cutting julienned food. Dishes built on cooked diced vegetables include Russian salad and macedoine de legumes.