Which of the following is considered a medium dice cut?

A medium dice cut refers to cutting food into square shapes with dimensions typically around 1/2 inch (1.27 cm) on each side. The term "Parmentier" refers to this specific size and style of cut, which is commonly used in various culinary applications. This size is versatile and allows the ingredient to cook evenly while maintaining a good texture.

The other options refer to different styles of cuts:

• "Carre" is a method that usually indicates a larger square cut than what is defined as medium dice.

• "Macedoine" typically refers to a larger dice, often around 1/4 inch to 3/4 inch, and is used for visual appeal in salads and garnishes.

• "Brunoise" is a finely diced cut that measures about 1/8 inch (3 mm) on each side, making it significantly smaller than medium dice.

Understanding these distinctions helps clarify why the Parmentier cut aligns with what is considered a medium dice in culinary practices.