Brunoise

Brunoise is a culinary knife cut in which the food item is first julienned and then turned a quarter turn and diced, producing cubes of about 3 millimeters or less on each side; in France, a brunoise cut is smaller still, 1 to 2 millimeters. Typical vegetables for a brunoise include carrots, celery, leeks and turnips, which are often blanched briefly in salty boiling water and then submerged in salted ice water for a few seconds to set their color. Brunoise is used as a garnish in many dishes, often to garnish consomme, and a well-made brunoise is consistent in size and shape for a pleasing, professional presentation; it is the smallest of the standard dice cuts.