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

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

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).

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

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

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

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).

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

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

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

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

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

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

A type of matchstick cut, variations can include dimensions similar to fine julienne or bâtonnet.

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

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

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

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

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

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).

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

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.

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

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

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

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

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).