Dice vs. Brunoise — What's the Difference?

Dice (singular die or dice) are small, throwable objects with marked sides that can rest in multiple positions. They are used for generating random numbers, commonly as part of tabletop games, including dice games, board games, role-playing games, and games of chance.

Brunoise (French: [bʁynwaz]) is a culinary knife cut in which the food item is first julienned and then turned a quarter turn and diced, producing cubes of about 3 millimetres (1⁄8 in) or less on each side. In France, a "brunoise" cut is a smaller 1 to 2 mm.

Plural of die2.

(cookery) 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.

Pl. dice also dices (used with a pl. verb) Small cubes of food.

A mixture of leeks, celery, carrots and sometimes turnips chopped in this way.

To play or gamble with dice.

(transitive) To cut (vegetables) very finely by julienning and then cutting many times at a 90-degree angle to the julienne.

To win or lose (money) by gambling with dice.

To cut (food) into small cubes.

To decorate with dicelike figures.

(uncountable) Gaming with one or more dice.

A die.

That which has been diced.

(intransitive) To play dice.

(transitive) To cut into small cubes.

(transitive) To ornament with squares, diamonds, or cubes.

To play games with dice.

To cut into small cubes; as, to slice and dice carrots.

To ornament with squares, diamonds, or cubes.

Small cubes with 1 to 6 spots on the faces; used to generate random numbers

Cut into cubes;

Play dice