Chef Kelso

Dicing is a cutting technique that produces a cube-shaped product. Different preparations require different sizes of dice – fine (brunoise), small, medium, and large dice. The term brunoise is derived from the French verb, brunoir (to brown), and reflects the common practice of sautéing these finely diced vegetables.



The Brunoise cut is created from the julienne cut (1/8″ by 1/8″)

• Trim and peel the vegetables as needed.
• Cut the slices to the thickness that you wish the finished dice to be, 1/8 inch.
• Stack the slices on top of one another and make even parallel cuts to the appropriate thickness, 1/8 inch.
• Gather the sticks together; using your guiding hand to hold them in place, and make crosswise parallel cuts through the sticks.
• To produce perfectly even, neat dice, these cuts should be the same thickness as the initial slices.

Tags: brunoise, chef, cooking, dice, dice cut, food, knife skills, vegetable technique