Dice
information
The process of cutting food into small cubes of fairly equal size so that the food is evenly cooked.
Dice
Small uniform cubes of any solid ingredient eg cheese or carrots, about 5mm in length and depth. To dice, cut food into even-sized thick strips and then slice crosswise into cubes.
Waitrose ...
Dice/Dicing
A chopping technique of cutting foods into small cubes.
To dice, cut a vegetable or fruit into long slices, gather the slices into piles of three or four, ...
Definition: Dice means to cut foods into small 1/4" squares. These pieces should be as even as possible, usually for appearance. In some cuisines, especially Southeast Asian, exact sizes are important for even cooking.
Pronunciation: dise ...
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DICE
To cut food into tiny cubes (about 1/8- to 1/4-inch).
DRAIN
To pour off fat or liquid from food, often using a colander.
Depending on on the fineness you want your dice will determine how many cuts you will make. The more cuts, the finer the dice.
DICE : A cube-shaped cut but smaller than the cube at about ¼ inch.
FINE DICE : A cube-shaped cut 1/8 inch in size; brunoise.
CHOP : To divide into small pieces with a knife or other sharp tool.
Dice - To cut food into cubes about 1/8- to 3/4-inch in size.
Dill - Also known as dill weed. Dill is an annual herb which grows to a height of about 3 feet.
Dice means to cut food into uniform pieces, usually 1/8 to 1/4 inch on all sides.
Julienne ...
Dice - to cut food into tiny cubes, usually about 1/4 inch.
Digester - the pressure cooker of the seventeenth and eighteenth centuries.
DICE:
To cut food in small cubes of uniform size and shape.
DISSOLVE:
To cause a dry substance to pass into solution in a liquid.
Dice Dicing is cutting something into 1-inch cubes. It is similar to chopping only neater. Use a knife to do this.
Grate Rubbing food against a metal grater (watch your knuckles) to get thin shreds.
Dice
Cutting food into small cubes, usually ¼″ in size or less. Unlike chopping, the food should be cut into even-sized pieces.
Dissolve ...
Dice-To cut food into small cubes.
Dilute- To thin a liquid by adding more liquid, usually water or milk, to it.
Direct heat-Direct heat is when food is placed directly on a cooking source such as toasting or grilling.
Dice
To dice means to cut into small pieces, (1/4 inch or less.)
Shred ...
Dice (couper en des): To cut food into cubes the shape of a dice.
Farci: Stuffed.
A la Ficelle: Suspended by a length of string.
Dice- To cut food into small cubes of uniform size and shape - between 1/8 and 1/4 inch.
Dilute- To make a food weaker by adding water or other liquid.
Dice: To cut into cubes.
Direct heat: A cooking method that allows heat to meet food directly, such as grilling, broiling, or toasting.
Dot: To sprinkle food with small bits of an ingredient such as butter to allow even melting.
Dice - to cut food into small even sized cubes. See also Chop.
F
Fava beans - US, same as Broadbeans AU UK.
Dice: To cut into small cubes no larger than 1/2 inch.
Digestive biscuits: Almost the same as US graham crackers.
Dredge: To prepare food for sautéing or searing by lightly coating with cornmeal, flour or dry crumbs.
Dice: To cut a food into very small pieces (about 1/8 to 1/4 inch).
Dip: To briefly immerse a food in a liquid or dry mixture.
Dice - To cut into small cubes (smaller than 1/2 inch).
Digestive Biscuits - [Great Britain] Graham crackers.
Dice - To cut into cubes (unlike chopping, which cuts foods into irregular pieces).
Dredge - To coat a food with flour, any finely crumbled ingredient, or, in pastry, with fine sugar.
Dice - Foods that are cut into cubes about 1/8 to ¼ inch wide.
Dilute - To reduce a mixtures strength or thickness by adding liquid.
dice To cut into cubes. Approximately 1/8"-1/4" cubes
direct heat A cooking method that allows heat to meet food directly, such as grilling, broiling, or toasting.
Dice:
To cut into smaller pieces, roughly the size of 1/4 inch.
Dice: ...
Large Dice
Large dice is a basic knife cut measuring ¾ inch × ¾ inch × ¾ inch.
Liaison ...
Dice paneer into pieces and deep fry and keep it aside
Heat ghee in a pan, fry onions ginger garlic paste in a low flame till the ghee seperates from it.
Dice cashews or peanuts and dry roast them in the wok to dress the pad thai with later. If you intend to use a meat, chop it into bite sized pieces and fry it in a thin layer of oil in the wok, setting it aside to add at the end.
Dice onion, celery, and green pepper. Mince garlic.
6
Dice turkey ham into tiny, 1/4-inch pieces.
Dice the strawberries and tomatoes, and set aside. On a separate plate, dice the pepper, being careful not to breathe in the fumes. If possible, wear plastic gloves to prevent burning your skin. Discard the stem, seeds and ribs.
Dice apples with their skins and toss with lemon juice to prevent browning. Refrigerate while preparing other ingredients.
Dice
To cut up in uniform pieces. Usually in 1/8 to 1/4 inch squares.
Dissolve
Stirring a solid food into a liquid to form a mixture in which the solid food does not remain.
Dice - To cut or chop food into small cubes
Drippings - The juices and fat that is collected from the pan of cooked foods.
Dutch Oven - Large deep pots that are covered with a tight-fitting lid.
Dice: To cut ingredients into small cubes (1/4inch for small, 1/3 inch for medium, 3/4 inch for large standard).
Dice To cut into small cubes or squares
Dill Also known as dill weed. Dill is an annual herb which grows to a height of about 3 feet. Fresh or dried, dill is used as a flavoring for a variety of dishes, including meat, vegetables, salads, and sauces.
Dice the tomato. Chop the red onion.
Combine the cucumber, tomato, red onion, cilantro, ginger, and cumin seeds. At this point the salad may be covered and chilled for up to two hours until ready to serve.
Dice potatoes into neat 3/4 X 3/4-inch squares. Melt butter in large sauté pan; add potatoes and cook over medium-high heat, tossing gently, until browned lightly on all sides (this may be done in two batches, using half the butter for each batch).
dice - To cut food into small cubes about 1/4 inch or 5mm across.
dill - An annual, pungent herb, used in a variety of dishes and cuisines.
dollop - An indeterminent measure of soft food, such as whipped cream, spooned onto a dish or other food.
Dice
To cut food into cubes. The cubes can be small, medium or large. Dicing is slightly less exact as cubing is but still should have uniformity.
Direct heat ...
Dice
To cut into small cubes about 1/4" in size. See also cube and mince.
Dill ...
cube To cut food into cubes about 2 inch across; larger than dice or
mirepoix.
Vegetable macedoine are cut into small dice and used as a garnish to meats. Fruit macedoine are cut in larger pieces and often marinated in sugar syrup with liqueur.
Dice: To chop in small cubes.
Dip: To immerse briefly in liquid.
Dissolve: To cause a dry substance to dissolve into solution in a liquid.
Macedoine A French term usually taken to mean mixed vegetables cut into 5mm dice, served hot or cold as a garnish or side dish; but traditionally it was also applied to assorted diced fruits.
dés: to dice (e.g., couper en gros dés, to dice; cut into chunks)
désosser: to bone (also desossage, deboning and filleting fish)
déssaler: to soak in water, to remove salt
détailler: to chop ...
Dice the pumpkin into 1/4-inch pieces.
While the pumpkin is baking, crisp the bacon in a skillet over medium-high heat. You can save the bacon grease and use it to sauté the vegetables, or you can discard and use olive oil.
You can dice them into salads, stuff them with fillings, or mash them to make guacamole or sandwich spreads.
Peel the apples, cut into pieces, remove the core, and finely dice the flesh. Dice the roll and sprinkle with water and wine. Finely dice the heart and the liver. Melt the butter in a frying pan.
If large quantities of eggs are being prepared for salads, a method that works faily well to dice eggs is to use a common cooling rack with narrow-wired square grids.
Dicing is a method of food preparation in which the food item is cut into small blocks or dice. This may be done for aesthetic, or artistic, reasons or to create uniformly sized pieces to ensure even cooking.
When preparing fresh Florence fennel, cut off the stalks where they emerge from the bulb (they can be used in stews and soups and the leaves cab be used as an herb, like dillweed); then slice or dice the bulb as desired, discarding the dense core.
Ginesa: a dish of browned pork dice, shrimp, onions, and garlic seasoned with shrimp paste and Patis. Wedged tomatoes and any prepared vegetables at hand are steamed on top. The whole mixture is tossed before serving with rice.
brunoise: Small dice of fruit or vegetables
buisson: a garnish of small groups of shrimps, also a method of twisting up pastry to a point
buttermilk: Liquid remaining from the churning of butter ...
Coddle is a main dish recipe created of pork sausage cut into 1-inch pieces, smoked ham cut into 1-inch dice, quart boiling water, large yellow onions peeled and thinly diced, potatoes peeled and thickly sliced, chopped parsley, ...
450g/1lb cucumber, seeded and cut into 1cm/½in dice
450g/1lb pumpkin, peeled, seeded and cut into 1cm/½in dice
450g/1lb courgette or marrow, cut into 1cm/½in dice ...
12 yellow onion (small dice)
4 ozs cremini mushrooms (cleaned stems removed and cut into small dice about 1 12 cups)
1 tsp fresh thyme (minced) ...
The newest gadÂgets promising to slice, dice and chop better than the rest seem to catch their attention, and before you know it the cupboards are overflowing with food processors, ...
Drain carrots and let cool. Peal skin then dice.
Boil chicken breast in water with salt. Drain chicken breast, then shred in 1 inch lengths
Drain pineapple chunks or tidbits.
 See also: Cooking, Vegetable, Vegetables, Fruit, Water
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