brunoise (suomeksi)

Määritelmät:

(lb, en, cookery) 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.
A mixture of leeks, celery, and carrots chopped in this way.
(lb, en, transitive) To cut (vegetables) very finely by julienning and then cutting many times at a 90-degree angle to the julienne.