Cut food into small cubes, or past tense of engaging in games of chance using dice.
From Old French dé meaning 'die' (singular of dice), from Latin datum 'something given.' The culinary meaning developed as the cutting technique resembled the cubic shape of dice. Both meanings have coexisted since Middle English.
Professional chefs learn precise dicing techniques with specific names - brunoise (1/8 inch cubes), small dice (1/4 inch), medium dice (1/2 inch), and large dice (3/4 inch). The uniformity isn't just for looks; evenly diced ingredients cook at the same rate, preventing some pieces from being overcooked while others remain raw!
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