brunoise

Reikšmė (Anglų k.)

Noun

1. (countable, uncountable) 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.
2. (countable, uncountable) A mixture of leeks, celery, carrots and sometimes turnips chopped in this way.

Verb

To cut (vegetables) very finely by julienning and then cutting many times at a 90-degree angle to the julienne.

Sinonimai

celery

Waldorf salad

Vertimai

brunoise

api

Stangensellerie

Staudensellerie

Echter Sellerie

σέλινο

céleri

cèleri

sedano

bleekselderij

selderie

selderij

aipo

celeri

Tariamas kaip (IPA)

/bɹʊˈnwɑːz/

Etimologija (Anglų k.)

From French brunoise.