What is the process of "Dicing"?

Dicing specifically refers to the technique of cutting food into uniform, small cubes, typically measuring about 1/4 inch on each side. This precision in size ensures even cooking and enhances the overall presentation of the dish, as well as allowing for consistent texture throughout.

When dicing vegetables or other ingredients, the process often involves first slicing them into strips, then turning those strips and cutting across them to create even cubes. This uniformity is crucial in professional kitchens where cooking times need to be consistent for all ingredients in a dish.

The other techniques described correspond to different culinary methods. Cutting into small, irregular pieces pertains to chopping, not dicing. Cutting leafy herbs into ribbons refers to a technique called chiffonade, which is specifically used for herbs and leafy vegetables. Stacking and rolling vegetables relates to a different preparation method that does not involve dicing. Thus, the correct definition aligns perfectly with the specific criteria of dicing.