different between trinity vs brunoise

English

Etymology

trine +? -ity, from Old French trinité (French: trinité), from Latin tr?nit?s, from tr?ni (“three each”), from tr?s (“three”).

Pronunciation

• IPA^(key): /?t??n?ti/

Noun

trinity (plural trinities)

1. A group or set of three people or things; three things combined into one.

   • But when the moon rose and the breeze awakened, and the sedges stirred, and the cat's-paws raced across the moonlit ponds, and the far surf off Wonder Head intoned the hymn of the four winds, the trinity, earth and sky and water, became one thunderous symphony—a harmony of sound and colour silvered to a monochrome by the moon.

2. The state of being three; independence of three things; things divided into three.

Synonyms

• (group of three): threesome, triad, trio, trine, troika, triumvirate; see also Thesaurus:trio
• (independence of three): threeness; see also Thesaurus:threeness

Derived terms

• nontrinitarian
• nontrinitarianism
• trinitarian

Translations

See also

• binitarian
• binity (“twoness”)
• duality (“twoness”)
• quaternity (“fourness”)
• quinity (“fiveness”)
• Trinity
• Trinity College
• unitarian
• unity (“oneness”)

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