Amuse-Biatch Pictionary: “Brunoise”

According to Wikipedia:

“Brunoise is a method of food preparation in which the food item is first julienned and then turned 90° and diced again, producing cubes of a side length of about 3 mm on each side or less. Common items to be brunoised are leeks, turnips and carrots. The diced vegetables are blanched briefly in salty boiling water and then submerged in ice water for a few seconds to set the color. The brunoise is often used as a garnish in many dishes. A common dish which often uses a brunoise as a garnish is a consommé. A brunoise must be very consistent in size and shape, as it helps to ultimately create a visual effect.”