Dice should be regular and all the same size. Depending on how precise the
	dice need to be, the ingredient is usually first cut into even strips or
	julienne and then the strips or julienne are sliced.

	Dice can even be divided further into two terms: Brunoise is a very fine
	dice, slightly smaller than 1/8 inch, while Macedoine is a slightly larger
	dice, usually a little smaller than 1/4 inch.