1. Tourné*: 2 inches long, ¾ inch in diameter, with seven sides and flat ends
2. Paysanne*: ½ x ½ x ⅛ inch round, square or triangular
3. Large dice*: ¾ x ¾ x ¾ inch cube
4. Medium dice*: ½ x ½ x ½ inch cube
5. Small dice*: ¼ x ¼ x ¼ inch cube
6. Brunoise*: ⅛ x ⅛ x ⅛ inch cube
7. Fine Brunoise*: 1/16 x 1/16 x 1/16 inch cube
8. Bâtonnet*: 2 inches long x ¼ x ¼ inch
9. Julienne*: 2 inches long x ⅛ x ⅛ inch
10. Fine Julienne*: 2 inches long x 1/16 x 1/16 inch

Note: (*) cuts are based on the classic knife cuts, as described
in the American Culinary Federation (ACF) published guidelines