brunoise

Etymology
From.

Noun

 * 1)  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.
 * 2) A mixture of leeks, celery, carrots and sometimes turnips chopped in this way.
 * 1) A mixture of leeks, celery, carrots and sometimes turnips chopped in this way.
 * 1) A mixture of leeks, celery, carrots and sometimes turnips chopped in this way.
 * 1) A mixture of leeks, celery, carrots and sometimes turnips chopped in this way.

Verb

 * 1)  To cut (vegetables) very finely by julienning and then cutting many times at a 90-degree angle to the julienne.

Noun

 * 1) brunoise