Brunoise

Brunoise French:  is the carrots, celery, leeks, as well as turnips. a diced vegetables are blanched briefly in salty boiling water together with then submerged in salted ice water for a few seconds to sort the color. The brunoise is used as a garnish in numerous dishes; it is often used to garnish consommé. A brunoise should be consistent in size and shape, as this makes to name a pleasing and experienced presentation.

A brunoise design is also used in stocks and soups to rapidly increase the rate that flavours and aromas are transferred to the surrounding liquid. This is due to the put in surface area over a traditional chopping method and is preferred for recipes that work not good from the texture of chopped vegetables.