Technique: Brunoise Cutting.
Brunoise is a precision cut where the food is first julienned (cut into thin match sticks), then turned a quarter turn and diced again thus producing tiny cubes with equal sides (under 3mm).
This cut is commonly used as a garnish for Consomme, or for fine salsas (such as Tomato Concasse). Ingredients of various colours are frequently used in a brunoise mix to create a striking effect. Originally, precision cuts were designed to showcase the skill of the chef and have now become a basic part of food presentation. This cut can be used on any vegetable, but is markedly easier (and neater) when using firm products such as onion, tomato, carrot, celery, capsicum and turnip.