Cube

To cube is to cut food into pieces with roughly equal length, width and height. A cube is generally larger than a small or medium dice, although the exact dimensions depend on the recipe and kitchen specification. Uniform cubes help ingredients cook evenly and create a consistent presentation.

How to cut food into cubes

1. Trim the ingredient into a stable rectangular block.
2. Cut even slabs of the desired thickness.
3. Cut the slabs into matching sticks.
4. Cut across the sticks at regular intervals to create cubes.

Common uses

Beef chuck may be cubed for stew, potatoes for roasting, vegetables for soups and bread for croutons. The required size depends on cooking time and the finished dish.

Chef’s tip: Use a consistent size and cut across the grain where appropriate for meat. Collect suitable trim for another preparation, and keep the cutting board stable and the knife sharp.

Key distinction: Cubing describes the general action of making cube-shaped pieces. A dice is a more standardized culinary cut with a specified size.