What is the size of a Brunoise cut?

The Brunoise cut is a precise method of cutting vegetables into very small, uniform cubes, and it is typically defined as being 1/8 inch in size. This specific size is crucial in culinary applications where consistent cooking and presentation are essential. The Brunoise is often used for garnishes or flavoring in sauces, soups, and purees because smaller pieces can release flavors more effectively and cook evenly.

The other sizes mentioned do not reflect the standard for a Brunoise. A 1/4 inch cut is larger and more commonly referred to as a dice, while a 1/16 inch cut would be excessively small for most culinary uses and might not provide the desired texture. A ½ inch cut is quite large and would not be suitable for a Brunoise, which requires a fine, delicate texture. Therefore, the correct measurement is indeed 1/8 inch, indicating the careful attention to uniformity and size that characterizes this style of cutting.