brunois
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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.