Strips

• Juliennette: ¹⁄₁₆” x ¹⁄₁₆” x 2”
• Julienne: ⅛” x ⅛” x 2”
• Bâtonnet: ¼” x ¼” x 2”
• Bâton: ½” x ½” x 2”

Cubes

• Brunoisette: ¹⁄₁₆” x ¹⁄₁₆” x ¹⁄₁₆”
• Brunoise: ⅛” x ⅛” x ⅛”
• Macédoine: ¼” x ¼” x ¼”
• Parmentier: ½” x ½” x ½”
• Carré: ¾” x ¾” x ¾”

Other

• Fermière: ⅛” to ½” slices for non-round food
• Rondelle: ⅛” to ½” slices for round food
• Émincér: Very fine slice (onion)
• Ciselér: Very fine dice (onion, shallot, garlic)
• Oblique: Diagonal cuts
• Chiffonade: Thin parallel strips of rolled leafy vegetables and herbs
• Concasser: Coarse chop

¼ ⅓ ½ ⅔ ¾