Dicing

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.

Dicing
If a recipe calls for diced uncooked chicken, follow the slicing steps above and then line up the strips on the cutting board and cut them again into chunks.
Starting with strips makes it easier to get a uniform dice.

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, ...

Learning to chop: dicing an onion
This is one of the most useful techniques a cook can master. With a sharp knife and practice, you'll be dicing like a pro in no time.
-Peel the onion, and cut it in half through the root.

For dicing: Follow instructions for slicing, then quarter each slice. Tomatoes are messy. When dicing fresh tomatoes you will loose some of the seeds and insides.

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.

Mincing, Dicing and Cutting Onions The Right Way
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In cryptography, DICING is a stream cypher algorithm developed by Li An-Ping. It has been submitted to the eSTREAM Project of the eCRYPT network.
..... Click the link for more information.

Dicing: a fine texture square cut, between cubing and mincing. Slice, then cross cut into dice.

A potato dish that is prepared by dicing or mashing potatoes, mixing the potatoes with seasonings, and in some instances, adding cream or milk.

A term used to describe the process of dicing ingredients into 1/4 inch cubes or a term that is used to describe a preparation of fruits or vegetables that have been diced (cubes that are 1/4 inch square) to be served either cold (raw) or hot ...

Hash browns are a potato dish made by grating, julienning, or finely dicing potatoes and then frying them. There are a number of different forms of hash browns, and numerous individual cultural variations such as rösti and latkes.

For instance, wash your hands, your cutting board and knife in hot soapy water after cutting up the chicken and before dicing salad ingredients. It is best to use plastic cutting boards rather than wooden ones where bacteria can hide in grooves.

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
A grilling method that allows food to be cooked directly over the high heat of a flame source.

Hash - a recipe using leftovers, this dish is made by dicing pre-cooked meats and/or vegetables, and cooking with seasonings, minced onions, herbs, or sauce in a frying pan until crisp.

"A delicious summer salad perfect for picnics and potlucks. When dicing vegetables try and make the bits about as big as the beans. This makes for a pretty presentation and it's easier to get on the fork."
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Slicing an onion into rings
Dicing an onion
Coarsely chopping herbs
Finely chopping herbs
Shredding a Savoy cabbage ...

chef's knife: A quality knife that's generally 10 to 12 inches long and can be used for all sorts of chopping, slicing, dicing, and mincing.

A medium-size blade, about 8 to 10 inches, is the most versatile size. It is used for chopping, slicing and dicing as well as for crushing a clove of garlic. This knife also is called a cook's knife.

One 12.5-15cm blade length utility knife for general use
One 20-22.5cm length blade cooks knife for chopping and dicing
A bread knife
A carving knife and fork set
Kitchen scissors (left or right handed) ...

The word santoku loosely translates as "three benefits," a reference to the knife's three cutting tasks it performs so well: slicing, dicing, and mincing. The original Japanese santoku is an especially well-balanced knife.

To cut food into smaller pieces, roughly the size of dice. This is somewhat ironic because dicing food produces smaller pieces.
Cube:
Cut into squares, size of which is determined by the recipe, generally between 1/2 to 2-inches.

May substitute with fresh green Anaheim pepper, but these are a bit hotter. Good for roasting and cutting into rajas, dicing and using raw in colorful salsas and pickling for escabeches; Anaheims may be substituted if unavailable.

See also: Cooking, Vegetable, Kitchen, Vegetables, Sauce