Medium Dice

Medium dice is a classical knife cut consisting of evenly sized cubes, commonly about 12 mm (½ inch) on each side. It is usually made by cutting a batonnet into equal cubes. Consistent dimensions help ingredients cook evenly and give a uniform appearance in soups, stews, salads and other preparations.

How to cut a medium dice

1. Trim the vegetable into a stable rectangular block.
2. Cut even slabs approximately 12 mm thick.
3. Cut the slabs into batonnets of the same width.
4. Cut across the batonnets at 12 mm intervals to create cubes.

Common uses

Medium dice is used for potatoes in hash, vegetables in soups and stews, and ingredients that should remain visible after cooking. Some dishes use a larger or smaller dice according to their cooking time and presentation; ratatouille, for example, often uses larger, rustic pieces rather than a strict classical medium dice.

Chef’s tip: Square off the ingredient first and use the trimmings appropriately. The more consistent the slabs and batonnets, the more consistent the final cubes.

Key distinction: A medium dice is larger than a small dice and smaller than a large dice. Exact dimensions can vary slightly by culinary school or house standard, so follow the specification used by the kitchen.