Unique Skill ID: KS1217371MG2880QN8L2

Brunoise

Brunoise is a culinary technique used for cutting vegetables and fruits into very small, uniform cubes, typically around 1/8 to 1/4 inch in size. This technique is often used to yield a small dice for use in soups, sauces, and salads. The process requires precision and attention to detail, as well as a sharp knife and careful knife skills.

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This Skill is part of Lightcast Open Skills, a library of over 32,000 skills used by schools, communities, and businesses that has become the standard language.
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