brunoise

As a noun brunoise

is a very fine dice a method of cutting vegetables, usually to the dimensions of 2 mm by 2 mm by 2 mm or less, by julienning and then cutting it many times at a 90 degree angle to the julienne.

As a verb micing is

.

As nouns the difference between brunoise and julienne

is that brunoise is a very fine dice. A method of cutting vegetables, usually to the dimensions of 2 mm by 2 mm by 2 mm or less, by julienning and then cutting it many times at a 90 degree angle to the julienne while julienne is a garnish of vegetables cut into long, thin strips.

As a verb julienne is

to prepare by cutting in this way.

As nouns the difference between brunoise and mince

is that brunoise is a very fine dice. A method of cutting vegetables, usually to the dimensions of 2 mm by 2 mm by 2 mm or less, by julienning and then cutting it many times at a 90 degree angle to the julienne while mince is finely chopped meat.

As a verb mince is

to make less; make small.

As nouns the difference between brunoise and bourride

is that brunoise is a very fine dice a method of cutting vegetables, usually to the dimensions of 2 mm by 2 mm by 2 mm or less, by julienning and then cutting it many times at a 90 degree angle to the julienne while bourride is a dish made with monkfish, mayonnaise, and a vegetable brunoise.