What is the size of something that is diced?

Question

What specifically makes a vegetable diced, as opposed to chopped, minced, etc.? Is there a regulation size set by some sort of chef association?

Answer 1

there are many reference books on subjects like this. one of the better ones,in my oppinion, is Mastering The Art Of French Cooking Vol 1&2 by Julia Child. The Larousse Gastronomique is pretty good and so is Joy Of Cooking.Julia is my favourite though she explains everything in fairly plain language.Now to answer your question a dice is just that ,a dice. six relatively equal sides.the size doesn't really mater all that much. chopped is a rougher cut try to be as uniform as you can and a mince is very very small not quite as uniform as a tiny dice(brunoise)

Answer 2

If you know what regular playing dice look like then you will know the size..for diced.
chopped is just chopped up no certain size.
Minced is finely chopped and blended

Answer 3

Side of a dice size

Answer 4

Here are the definitions from Recipe Goldmine:

Kitchen Charts - Cutting Terms

CHOP: To cut food into smaller pieces, usually with large knife and cutting board. One hand holds knife tip on the board; the other moves blade up and down, cutting through the food.

CUBE: To cut a solid into little cubes from about 1/2 inch to an inch.

DICE: To cube but to make the cubes smaller - less than 1/2 inch. Use a cutting board and a very sharp knife, or a special cubing gadget.

FLAKE: To break or pull apart a food, like chicken or fish, that divides naturally. All you do is follow these divisions, pulling at them gently with one or two forks. Or flake with your fingers.

GRATE: To tear off coarse-to-fine particles of food with a hand grater or mechanical device.

GRIND: To put food through chopper. Choppers have two or three blades. Use a blade with smaller holes to grind foods fine; one with the larger holes for coarse chopping or grinding.

JULIENNE: To cut potatoes or vegetables into matchlike sticks.

MINCE: To cut food in pieces, but finer than chopped. Mincing takes the same steps: Use cutting board and sharp knife, chopping knife and wooden bowl, or scissors - just do it longer.

SHRED: To cut or tear in long, narrow pieces. The fineness varies - recipes often say that foods should be 'finely" or "coarsely " shredded. Use a hand or mechanical shredder; or cut crisp vegetables, like cabbage, to shreds with a sharp knife.

SLIVER: To cut or splinter into long, thin strips, with a sharp knife on a cutting board.


Hope this helps!

Answer 5

My kids ask for this meal regularly.
Sheppards pie.
1 1/2 pounds lean ground beef
1 small onion chopped finely
salt and peper to taste
1/8 teaspoon of garlic powder
1 can cream of mushroom reduced sodium

6 -8 medium potatoes cubed
salted water
2 T butter
Milk

Cheese, american or shredded taco cheese or whatever cheese you have at home

1 can corn drained
1 can green peas drained

brown beef with onions, season to taste with salt and pepper and garlic powder. drain well
boil the potatoes in salted water until soft, drain well add butter and milk, mash with electric mixer or potatoe masher.

put meat mix into bottom of a 13X9 baking dish next add corn and peas, then cover with mashed potatoes, finish with cheese. bake for about 15 - 20 minutes in a 350 degree oven.
The kids love it and you will too!

another real easy one,
spaghetti bake.

1 box vermicelli
a little butter
prago or my favorite is Emerils gahhhhlic sauce
left over chicken or pork chops
mozzarella
parmeasan cheese

boil spaghetti- rinse and drain
put into the bottom of a 13 x 9 pan add a little butter
put left over meat on top of spaghetti
add sauce
bake for about 15 mins
add mozarella and parmasean
bake for about 15 mins more
use frozen garlic bread
make a salad
and "bamm" a good easy meal!
enjoy!

Answer 6

I consider diced to be 1/2 inch cubes....that's how I was taught, anyway...

Answer 7

It depends on the dish.

Dice just refers to cubed instead of chopped which can be any shape

Answer 8

the size of two die- that's why it's called "diced"