different between carrot vs brunoise

English

Wikispecies

Etymology

From Middle English karette and Middle French carotte, both from Latin car?ta, from Ancient Greek ??????? (karôton). Doublet of carotte. Displaced native Old English m?re.

• Noun sense of "motivational tool" refers to carrot and stick.
• Verb sense in felt manufacture refers to the orange colour of drying furs.

Pronunciation

• (General American) enPR: kâr'?t, IPA^(key): /?kæ?.?t/; enPR: k?r'?t, IPA^(key): /?k??.?t/
• (Received Pronunciation) enPR: kâr'?t, IPA^(key): /?kæ?.?t/
• (Mary–marry–merry distinction)
• (Mary–marry–merry merger)
• Rhymes: -æ??t
• Homophones: carat, karat
• (weak vowel merger) Homophone: caret
• Hyphenation: car?rot

Noun

carrot (countable and uncountable, plural carrots)

1. A vegetable with a nutritious, juicy, sweet root that is often orange in colour, Daucus carota, especially the subspecies sativus in the family Apiaceae.
2. A shade of orange similar to the flesh of most carrots (also called carrot orange).

3. (figuratively) Any motivational tool.

Synonyms

• more

Derived terms

Translations

See also

• Queen Anne's lace

References

• carrot in Webster’s Revised Unabridged Dictionary, G. & C. Merriam, 1913.

Verb

carrot (third-person singular simple present carrots, present participle carroting, simple past and past participle carroted)

1. (transitive) To treat (an animal pelt) with a solution of mercuric nitrate as part of felt manufacture.

Derived terms

• carroting

Anagrams

• trocar

English

Etymology

From French brunoise.

Pronunciation

• (UK) IPA^(key): /b???nw??z/, /b?u??nw??z/
• (US) IPA^(key): /b?u?nw?z/

Noun

brunoise (countable and uncountable, plural brunoises)

1. (cooking) 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.
   • 2001, Michael Ruhlman, The Soul of a Chef: The Journey Toward Perfection, Penguin (?ISBN):

     Grapefruit sorbet with brunoise of citrus fruits.

   • 2006, Elin Hilderbrand, The Love Season, Macmillan (?ISBN), page 131:

     Gerard de Luc had been screaming at her in French, something she didn't understand, and Marguerite, who was aiming (or a perfectly uniform brunoise of carrots, put the knife through her second and third fingertips to the tune of fifteen stitches.

   • 2007, Gary Hunter, Terry Tinton, Patrick Carey, Stephen Walpole, Professional Chef - Level 2, Cengage Learning EMEA (?ISBN)

     Drain well in a colander. Heat some oil in a pan and sweat the brunoise of vegetables for 5 minutes without letting them colour.

2. A mixture of leeks, celery, carrots and sometimes turnips chopped in this way.
   • 1908, Charles Herman Senn, The Menu Book, page 70:

     (Brunoise Soup). — A clear gravy soup with finely minced carrots, turnips, leeks, and onions.

Coordinate terms

• (mixture of vegetables): Holy Trinity (Cajun cuisine)

Verb

brunoise (third-person singular simple present brunoises, present participle brunoising, simple past and past participle brunoised)

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

Anagrams

• neibours

French

Pronunciation

• IPA^(key): /b?y.nwaz/

Noun

brunoise f (plural brunoises)

1. brunoise