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,...

inches (0.3 cm × 0.3 cm × 3 cm–5 cm). It is also the starting point for the brunoise cut. The first reference to Julienne occurs in François Massialot's Le...

little ribbons formed from finely cutting the leaves in this technique. Brunoise Julienning "Chiffonade". Merriam-Webster. Retrieved 27 November 2012. Escoffier...

julienned, turning the subject 90 degrees and dicing finely will produce brunoise (3 mm × 3 mm × 3 mm (0.12 in × 0.12 in × 0.12 in)). The first known use...

turbot, le poisson de St Pierre, or monkfish (for bourride à la Sétoise), a brunoise of vegetables (celery, fennel, leeks, carrots, onions, bouquet garni, possibly...

to produce Choron sauce which is commonly served with lobster dishes. Brunoise "Restodontê | Descubra receitas a partir de seus ingredientes". Restodontê...

or au maigre (without meat). Mirepoix au maigre is sometimes called a brunoise (although strictly speaking this term more accurately merely designates...

way but it can also apply to the preparation of meat or fish and fruit. Brunoise is an especially small size, produced from further cutting of julienne-style...

chiffonade 3 bunches of kale De-seed 3 pomegranates Pick 3 bunches of parsley Brunoise 3 bell peppers Challenge (Part 2): Kévin, Amanda, and Laura had to create...

mise en place relay race. The race consisted of three tasks: peel and brunoise shallots; peel, destem, and slice mushrooms; and butcher twenty pieces...