A precise knife cut that creates tiny, uniform cubes of vegetables, typically 1/8 inch on all sides. This fine dice ensures even cooking and creates an elegant, professional appearance in finished dishes.
From French culinary terminology, named after the town of Brunoy or possibly from 'brun' (brown), referring to the small, uniform pieces that brown evenly when cooked. The cut became standardized in classical French cuisine as part of systematic knife work training.
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