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Brunoise is a method of chopping in which the vegetable is first julienned (see above) and then turned 90 degrees and sliced again, producing cubes or dice with a side length of no more than 3mm (1/8in). The cubes should be consistent in size and shape, to create an attractive finish. Common vegetables to be brunoised are leeks, turnips and carrots. The diced vegetables are blanched briefly in salty boiling water and then submerged in ice water for a few seconds to set the colour. The brunoise is often used as a garnish – for example, scattered on a consommé (a type of soup).

7. Preparing carrot for julienne

8. Cutting julienne strips

9. Chopping into brunoise cubes