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Brunoise (pronounced "BROON-wah") is one of the basic knife cuts in the culinary arts. But exactly what is it? That depends on who you ask. Traditionally, the word brunoise refers to a small cube or "dice" measuring 1/8 inch on each side.
Brunoise: Basic Knife Cuts
Brunoise: It's tiny, all right.
Photo © Danilo Alfaro


Brunoise are used in sauces, soups, as a garnish, or sometimes simply as a way of hazing culinary students. Out in the wild, however, every head chef has his or her own particular (not to say "peculiar") set of definitions for various culinary terms and procedures. So one chef's brunoise may be another chef's small dice.

Feel like practicing your knife skills? Here's an overview of the basic knife cuts. Plus, this article on Knife Skills 101 covers everything from how to hold a chef's knife to how to sharpen it.

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Comments

March 31, 2009 at 8:42 am
(1) madhab says:

so what is macedoine n it’s size?what to know by brunoise meant 1/8 or1/4?WHAT TO UNDERSTAND BY “DICE”MEANT SMALL DICE OR BRUNOISE?IS MACEDOINE MEANT DICE?TRADITIONALLY BRUNOISE MEANT1/8 SO IN MODERN WHICH IS DONE 1/4 OR 1/8?
BEST REGARDS REPLY ME SOON PLEASE.

September 4, 2009 at 2:27 pm
(2) dm says:

Can we check the pronunciation? I am looking for validation that the word is pronounced broon-wahz. After all, how do we pronounce the word mayonnaise? Certainly not may-o-nay!

October 6, 2010 at 8:57 pm
(3) Pamela says:

Brunoise is pronounced Broon-wazz. In French, “ois” endings are pronounced “wah” that is, without the “s” sound, while “oise” use it.

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