Glossary B
Brunoise is a French word usually referring to a mixture of finely diced cubed or shredded vegetables that are used as ingredients to flavor soups and sauces and likewise, it is the cooking technique of chopping vegetables into an extremely fine dice of a couple of milimetres each side
Brunoise is a method of food preparation in which the food item is first julienned and then turned 90 and diced again, producing cubes of a side length of about 2 mm on each side or less.
Brunoise is a method of food preparation in which the food item is first julienned and then turned 90 and diced again, producing cubes of a side length of about 2 mm on each side or less.
Brusselse Gueuze refers to Belgium light fruit beer with cherry, rasperry and peach flavors which is a kind of beer good for summer season becasue it is light and fruity.
Belgium is the home of the best beer all over the world and aside from Brusselse Gueuze they also have Trappist Beer made by Trappist monks among the long list of Belgian beers. Also, the Belgians make beer in all different flavors and make a different one for each season.
Brut is a dry Cava from Spain
Bryndzove Halusky refer to potato dumplings which is the national dish of Slovakia.Bryndzove Halusky is usually served with a sauce of sheep’s cheese and bacon fat.
It is said that if 100 people in Slovakia will be asked which is one and only one Slovak traditional dish, mostly or 90 of the 100 will say "Bryndzove Halusky" referring to small dumplings made of potato dough with sheep cheese and topped with scrambled bacon.