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bn:02914511n
Noun Concept
Categories: All articles needing additional references, Cutting techniques (cooking), Food preparation, Cooking stubs, Culinary terms
EN
brunoise  fine brunoise
EN
Brunoise is a culinary knife cut in which the food item is first julienned and then turned a quarter turn and diced, producing cubes of about 3 millimetres or less on each side. Wikipedia
Definitions
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Sources
EN
Brunoise is a culinary knife cut in which the food item is first julienned and then turned a quarter turn and diced, producing cubes of about 3 millimetres or less on each side. Wikipedia
A very fine dice. A method of cutting vegetables, usually to the dimensions of 2 mm or less, by julienning and then cutting many times at a 90-degree angle to the julienne. Wiktionary
IS A
dicing
GREATER THAN
mincing
PRODUCT OR MATERIAL PRODUCED
cube
Wikipedia
EN
brunoise
Wikidata
EN
brunoise
Wiktionary
EN
brunoise
Wikidata Alias
EN
fine brunoise

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