ProStart Level 1 Practice Exam

Brunoise is the very small dice. In knife-cut terminology, this cut creates tiny, uniform cube pieces—about 1/8 inch on each side. The usual method is to first cut the vegetable into thin batonnet sticks, then turn and chop across to form those tiny cubes. That’s why this cut is described as a small dice.

For comparison, julienne produces thin matchsticks, chiffonade makes shredded leafy strips, and a regular dice yields standard-sized cubes (larger than brunoise).