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PREPARATION
METHODS (7 of 14)
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Hospitality
and Catering |
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| Dicing of
meat is a basic skill used to portion
meat without bone or gristle into a uniform
size. The size of the dice depends upon
the type of dish or recipe being prepared.
Small fine diced meat might be appropriate
as a garnish. Medium sized diced meat
could be used for a hot or cold sauce
based dish - an example might be a Ragout
or Fricassee. |
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A
larger dice of meat might be used for
a steak and kidney dish or curry. |
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| Dicing using
a knife can be dangerous, always follow
basic safety rules for handling knives
described in Unit 1ND2. |
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| Where the dice
of meat is uneven then small pieces will
cook before large pieces and the large
pieces might be undercooked. This as you
will be aware is a risk which needs to
be avoided.
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