Dice

Many recipes call for diced vegetables, aromatics, and other ingredients. The sizes required vary. A brunoise is made of extremely fine dice, cubes of approximately 1/12 in. (2–3 mm). A salpicon requires slightly larger dice, approximately ¼-in. (5-mm) cubes. For a mirepoix, the size ranges from ¼–½ in. (5–10 mm), depending on whether it is prepared for a sauce or a stock. By dicing all the ingredients to the same size, you will ensure that they cook more evenly. If used as a garnish, they will be all the more attractive.