brunois

Indonesian

Etymology

From English brunoise, from French brunoise.

Pronunciation

• IPA^(key): [bruˈnoɪs]
• Hyphenation: bru‧no‧is

Noun

brunois (uncountable)

1. (cooking) brunoise: a very fine dice; a method of cutting vegetables, usually to the dimensions of 2 mm or less, by julienning and then cutting many times at a 90-degree angle to the julienne.

Further reading

• “brunois” in Kamus Besar Bahasa Indonesia, Jakarta: Agency for Language Development and Cultivation – Ministry of Education, Culture, Research, and Technology of the Republic of Indonesia, 2016.