On 2008-11-13, Nancy2 > wrote:

> apparently, not "dice," but "tiny dice." Brunoise. It was Colichio's

Apperently, it's not just a cutting term:

"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."

http://en.wikipedia.org/wiki/Brunoise

nb