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URL:https://www.learndesk.us/class/5385279546327040/lesson/9c931c0a11b87203e402abc3c944561f?ref=outlook-calendar
SUMMARY:Lesson 3. How to Brunoise, Onion
DTSTART;TZID=America/Los_Angeles:20260517T190000
DTEND;TZID=America/Los_Angeles:20260517T200000
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DESCRIPTION: Brunoise is a French cooking term meaning to cut a vegetable into small cubes of precise and uniform measurement. A regular brunoise gives you cubes 3 mm (1/8th inch) in size; a fine brunoise gives you cubes 1.5 mm (1/6th inch) in size. In France, the fine brunoise is the standard. Brunoise-cut vegetables can be used in sauces, such as a tomato concise, or as an aromatic garnish on a soup or consommé.Assignments:1. Practice until you feel comfortable with this cut2. Save the scraps where you will find recipes on the bonus section to use Reminder: Speed will come, don't you worry. First focus on the technique, your safety, and the precision of each cut

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