Traditional French Cuts

Jardiniere: vegetables cut into baton shapes 15mm x 4mm 

Macedoine: vegetables are cut into dice 5mm x 5mm x 5mm 

Julienne: vegetables are cut into thin strips like matchsticks 3-4cm x 2-4mm 

Mirepoix: vegetables are roughly chopped into pieces in no specific size or shape, normally large pieces

Paysanne: vegetables cut into strips, circles and triangles to 1cm in diameter 

Brunoise: vegetables are cut into small dice 2mm x 2mm x 2mm