Pinhead cut (toplu iğne başı) is dicing an ingredient into millimeter-scale cubes close to the size of a pinhead. Considered even smaller than a fine brunoise, this cut is used for garnishing and fine aroma distribution. It is generally applied in very small amounts in sauces and garnishes.
Where It's Used
“Chop the chives as finely as possible, into pieces the size of a pinhead.”