How to cut carrot brunoise

The vegetable cut that we're going to do now is a brunoise, so we've got our blocked off carrots which we prepared earlier, washed and we're going to start by slicing them into a julienne, so using our cradle were going to take round about 3 ml thick slices and I'm just crabbing my fingers back just to keep my fingertips out of the way, knife running up and down on my knuckles.

We then take our pieces of carrot and cut these again into roundabout 3 mm strips so just working through, you can

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stack them up a little bit if you're comfortable, so into 3 ml pieces and we'll just do the last two there, and then from there we take the strips and a little part of the time, even the ends up just by tapping them with the knife and then to create a 3 ml dice just keep them nice and even, lose the end bits, again another little stack just even them up so that you start cutting nice and square and work your way through, and that's out brunoise of carrot.

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