TECHNIQUES
Dice should be regular and all the same size. Depending on how precise the dice need to be, the ingredient is usually first cut into even strips or julienne and then the strips or julienne are sliced.
Dice can even be divided further into two terms: Brunoise is a very fine dice, slightly smaller than 1/8 inch, while Macedoine is a slightly larger dice, usually a little smaller than 1/4 inch.
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