French culinary terminology for dicing vegetables

The name depends on the sice of the dices. There are:

• Brunoise as the smallest one with up to 1.5 mm
• Jardiniere ~5 mm
• Macédoine 5 to 7 mm
• Parmentier 0.8 to 1 cm
• Carré ~2cm

https://en.wikipedia.org/wiki/List_of_culinary_knife_cuts

From the French version of the aforementioned page, the techniques are:

• en julienne : vegetables are cut in thin striped
• en dés : this results in cube-like pieces
• en allumettes : the result should be similar to matches (hence the name). While the julienne just means "stripes", en allumettes requires the pieces to be parallelipipedic.

Preparations are named according to their ingredients:

• macedoine is a colorful preparation of with legumes cut en dés (approximately 0.5cm)
• brunoise means vegetables or fruits are cut en dés of around 2cm each
• mirepoix is a combination of carrots, onion and celeriac