Brunoise cut is a fine dice produced by cross-cutting julienne strips into small cubes, used in soups, sauces and garnishes where a very fine, even texture is required throughout the finished product.
In trade practice
Suppliers produce brunoise by running julienne strips through a second cross-cut pass on the same line; blade alignment is critical because misalignment produces irregular fragments rather than true cubes. Buyers specify the nominal cube size and the maximum fines fraction in the product specification. QA teams verify conformity by sieving a sample and weighing the fraction that passes through the lower mesh.
In a specification
A specification states the nominal cube dimension, the permitted dimensional tolerance, and the maximum percentage of fines and oversized pieces accepted by weight.