Dice Cuts Sizes

What Are Dice Cuts?

Dice cuts produce evenly sized cubes from vegetables and other ingredients. In classical knife work, a dice is made by cutting the ingredient into even planks, then batons, then cubes. The size affects cooking time, texture and presentation. A smaller dice cooks more quickly and distributes more evenly through a sauce or soup.

Classical Dice Sizes

• Large dice: approximately 2 cm × 2 cm × 2 cm.
• Medium dice: approximately 1.25 cm × 1.25 cm × 1.25 cm.
• Small dice: approximately 6 mm × 6 mm × 6 mm.
• Brunoise: approximately 3 mm × 3 mm × 3 mm.
• Fine brunoise: approximately 1.5 mm × 1.5 mm × 1.5 mm.

These are common reference dimensions; culinary schools and kitchens may use slightly different specifications. Follow the size required by the recipe or practical assessment.

How to Cut Even Dice

1. Trim the ingredient and create flat, stable sides.
2. Cut even planks to the required thickness.
3. Stack or align the planks and cut them into batons of the same width.
4. Line up the batons and cut across them at the required interval to create cubes.
5. Remove irregular end pieces if a precise presentation is required.

Relationship Between Stick Cuts and Dice

A dice is created from a corresponding stick cut. For example, bâtonnet can be cut into small dice, while fine julienne can be cut into brunoise. Accurate planks and batons are the foundation of accurate cubes.

Chef’s Tips and Knife Safety

• Use a sharp knife and a stable cutting board.
• Keep the guide-hand fingertips curled away from the blade.
• Make the planks and batons uniform before cutting the final cubes.
• Choose the size according to the cooking time and intended use.

Key point: Consistent dice begins with consistent planks and batons. Precision produces even cooking and a professional finish.