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A term used to describe the process of dicing ingredients into 1/4 inch cubes or a term that is used to describe a preparation of fruits or vegetables that have been diced (cubes that are 1/4 inch square) to be served either cold (raw) or hot (cooked). A typical fruit macédoine may consist of several varieties of fruit that are marinated in a sweet syrup or liqueur and then served cold or flamed from the alcohol in the liqueur. A vegetable macédoine combines several varieties of diced vegetables, cooked as individual servings, neatly arranged in or on a serving dish, and drizzled with a butter or savory sauce.
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