Brunoise dice

Advanced 🍳 Food / Culinary

Definition

The smallest formal dice cut at 1/8 inch cubes (smaller than small dice)—proof of knife skills or evidence of poor time management.

Example Usage

The chef demonstrated perfect brunoise by cutting vegetables into cubes smaller than a grain of rice.

Origin

French culinary term, possibly from chef François Brunoise

Fun Fact

Brunoise is used primarily for garnishes and fine soups; larger cuts would be waste in professional settings.

Source: Professional knife skills standard

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