brunois
Indonesian edit
Etymology edit
From English brunoise, from French brunoise.
Pronunciation edit
Noun edit
brunois (first-person possessive brunoisku, second-person possessive brunoismu, third-person possessive brunoisnya)
- (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 edit
- “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.