1) Culinary terminology 
Brunoise is a culinary knife cut in which the food item is first julienned and then turned a quarter turn and diced again, producing cubes of about 3 mm or less on each side, or 1/8-inch dice. In France, a `brunoise` cut is smaller, 1 to 2 mm on each side, or 1/16-inch dice. Some typical vegetables for a brunoise are carrots, celery, leeks, and .....
A very fine dice usually applied to vegetables. 1/8 inch x 1/8 inch square.
tiny diced vegetables.
tiny diced vegetables