different between leek vs brunoise

English

Etymology

From Middle English leke, leek, lek, from Old English l?ac (“a garden herb, leek, onion, garlic”), from Proto-Germanic *lauk? *laukaz (“leek, onion”), from Proto-Indo-European *lewg- (“to bend”).

Cognate with Dutch look (“garlic, leek”), Low German look, Look, German Lauch (“leek, allium”), Danish løg (“onion”), Swedish lök (“onion”), Icelandic laukur (“onion, leek, garlic”). See garlic.

Pronunciation

• enPR: l?k, IPA^(key): /li?k/
• Rhymes: -i?k
• Homophone: leak

Noun

leek (plural leeks)

1. The vegetable Allium ampeloprasum var. porrum, having edible leaves and an onion-like bulb but with a milder flavour than the onion.
2. Any of several species of Allium, broadly resembling the domesticated plant in appearance in the wild.

Synonyms

• (Allium ampeloprasum): broadleaf wild leek, the Cambrian symbol (literary), garden leek, scallion (US, Scotland)

Derived terms

• Asian leek (Allium fistulosum)
• broadleaf wild leek (Allium ampeloprasum, Allium atroviolaceum)
• narrowleaf wild leek (Allium tricoccum var. burdickii)
• garden leek (Allium ampeloprasum, syn. Allium porrum)
• houseleek (Sempervivum)
• leek moth (Acrolepiopsis assectella)
• leek orchid (Prasophyllum spp.)
• leek rust (Puccinia allii)
• lily leek (Allium moly)
• narrowleaf wild leek (Allium tricoccum var. burdickii)
• Persian leek (Allium ampeloprasum cultivar)
• sand leek (Allium scorodoprasum)
• threecorner leek (Allium triquetrum)

Translations

See also

• garlic
• leak
• Thrips tabaci

Further reading

• leek on Wikipedia.Wikipedia
• Allium ampeloprasum on Wikispecies.Wikispecies
• leek at USDA Plants database

Anagrams

• Kele, elke, keel, lekë

Dutch

Pronunciation

• Rhymes: -e?k
• IPA^(key): /le?k/

Etymology 1

From Latin l?icus (“layman, laic”), from Ancient Greek ?????? (laïkós, “of the people”), from ???? (laós, “the people”).

Noun

leek m (plural leken, diminutive leekje n)

1. layman, non-clergyman
2. layman, non-expert, amateur

Antonyms

• clericus, geestelijke
• deskundige, expert, professional

Derived terms

• lekenapostolaat
• lekenpersoneel
• lekenrechter
• lekenstand

Adjective

leek (comparative leker, superlative leekst)

1. (obsolete) lay, worldly, secular, profane

Inflection

Etymology 2

Cognate with laak, Latin lacus, English lake.

Noun

leek ? (plural leken, diminutive leekje n)

1. small body of water, like a pool; gave rise to place names

Etymology 3

Local dialect in the Dutch region Betuwe, from Latin lapathum (“kind of sorrel”).

Noun

leek ? (plural leken, diminutive leekje n)

1. (botany) the plant Rumex crispus
2. (by extension) related plants of that genus: sorrel, dock

Derived terms

• koeleek

Etymology 4

See the etymology of the main entry.

Verb

leek

1. singular past indicative of lijken

Verb

leek

1. first-person singular present indicative of leken
2. imperative of leken

Anagrams

• keel, leke

Estonian

Etymology

From Proto-Finnic *leekki, cognate to Finnish liekki and Karelian liekki. Possibly the same root as in Votic lõõkkua (“to move, to sway”) and Finnish liekkua.

Noun

leek (genitive leegi, partitive leeki)

1. blaze, flame, fire

Declension

Derived terms

• leegiheitja

Middle English

Noun

leek

1. Alternative form of leke

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