Brunoise

Brunoise (French pronunciation: [bʁynwaz]) 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 (1⁄8 in) or less on each side.

Some typical vegetables for a brunoise are carrots, celery, leeks, and turnips.

A typical brunoise should be consistent in size and shape, as this helps to create a pleasing and professional presentation.

[1] A brunoise cut is also used in stocks and soups to rapidly increase the rate that flavours and aromas are transferred to the surrounding liquid.

[2] This cooking article about preparation methods for food and drink is a stub.