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Culinary Arts & Cooking vocabulary · Knife Skills & Cuts

Brunoise

Meaning in culinary arts & cooking, with examples

/bruːnˈwɑːz/nounAdvanced term

In culinary arts & cooking, brunoise means: A very fine dice of vegetables, about 3 mm cubes or smaller, made by cutting a julienne across into tiny even squares.

In Turkish: brunoise, çok küçük küp doğrama

How it is used

Used for garnishes, sauces, consommé and dressings, where small, perfectly even pieces matter. A fine brunoise is even smaller. It is a classic test of knife skills in culinary schools and trials.

Example sentences

  1. Garnish the consommé with a brunoise of carrot, celery and leek.

  2. For the trial, they asked me to cut a shallot brunoise.

Common collocations

  • fine brunoise
  • brunoise of vegetables
  • cut into brunoise
  • shallot brunoise
  • julienneA classic knife cut of thin, even strips like matchsticks, about 2–3 mm thick and 5 cm long. Also used as a verb: to julienne carrots.
  • diceTo cut food into small, even cubes. As a noun, dice also means the cubes themselves, as in a fine dice of carrot.
  • minceTo cut or grind food into very small pieces, finer than chopping. In British English, mince as a noun also means minced meat.
  • garnishA small item of food, such as herbs, a slice of lemon or a sauce dot, added to a dish to make it look and taste better. As a verb, to garnish means to add this.

More terms: Knife Skills & Cuts

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