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A fine dice that consists of cubic cuts of 3 mm (1/8 inch).

Strips of food approximately 3mm by 3mm by 2.5 to 5 cm (1/8 inch by 1/8 inch by 1 to 2 inches).

Stick-shaped pieces roughly 6mm by 6mm by 2.5 to 5 cm (1/4 inch by 1/4 inch by 1 to 2 inches).

Leafy vegetables or herbs that are stacked, rolled, and then sliced into thin ribbons.

Cube-shaped cuts, with the width depending on whether it is a small, medium, or large dice.

A cubic cut with each side measuring approximately 6 mm (1/4 inch).

A cubic cut with each side measuring approximately 12 mm (1/2 inch).

A cubic cut with each side measuring approximately 19 mm (3/4 inch).

A cut that results in very small pieces of food, smaller than a small dice or brunoise.

A slice cut of vegetables, thin flat square, rectangle, triangle or round shape usually around 1 to 2 mm thickness.

Cutting and peeling vegetables into oblong, seven-sided 'footballs' of uniform size, typically around 2 inches long by 3/4 inch wide.

Diamond shaped pieces typically 1/2 inch to 1 inch in size.

Small pieces with two angle cuts on opposite sides, sometimes called a 'roll cut'.

Circular slices that are cut from cylindrical vegetables such as carrots or zucchini, typically around 1/4 inch thick.

Vegetable cut into moderate-sized pieces, roughly rectangular, a bit smaller than a large dice.

A cutting technique where a potato or other vegetable is partially cut into thin slices still attached at the bottom.

A fine, stick-shaped cut measuring about 2 mm by 2 mm by 2.5 to 5 cm (1/16 inch by 1/16 inch by 1 to 2 inches).

Waffle-like slices with a crisscross pattern, cut using a mandoline with a ridged blade.

Slicing at an angle to create ovals from cylindrical vegetables, increasing the surface area.

Thick matchstick cut sized about 6mm by 6mm by 6 cm (1/4 inch by 1/4 inch by 2-2.5 inches).

Square-shaped cuts measuring about 8 mm by 8 mm (1/3 inch by 1/3 inch), slightly larger than a small dice.

Batons measuring about 4 mm by 4 mm by 2-3 cm (1/8 inch by 1/8 inch by 3/4 to 1 1/4 inch).

Cubic cuts sized about 5 mm (1/5 inch), smaller than a small dice.

Vegetables cut obliquely into small, thin pieces, resembling a whistle shape.

Large, thick slices of vegetables, particularly potatoes, measuring about 1 cm thick.

Scooped round ball-shaped cuts of fruit or vegetable, typically using a melon baller, sizes can vary.

Sliced onions into half and cut into thin slices, or vegetables cut into short, curved strips.

French for 'French fries,' potatoes cut into long, uniform strips before being deep-fried.