Julienne and Brunoise

Julienne and Brunoise are often made of common vegetables like carrot, celery, and turnip.

The sizes are usually:

Julienne: 2 inches long and square 1/10-inch.
A finer Julienne measures 1/16 of a square inch.

Brunoise: This cut is extremely fine with exact diced pieces of 2 or 3 mm square.

Usually, we count 6 to 8 tablespoons of garnish per liter or a quart of soup. Knowing how to Julienne and Brunoise are fundamental building blocks to having good knife skills. These cuts must be perfect and very uniform.