1. Flute*: A decorative cut for mushroom caps by making a series of shallow
grooves in the cap (the direction of curves might reverse for left-handed
individuals), varing depth of grooves, space between them and overall size.
2. Tourné*: 2 inches long, ¾ inch in diameter, with seven sides and flat ends
3. Paysanne*: ½ x ½ x ⅛ inch round, square or triangular
4. Large dice*: ¾ x ¾ x ¾ inch cube
5. Medium dice*: ½ x ½ x ½ inch cube
6. Fine Julienne*: 2 inches long x 1/16 x 1/16 inch
7. Julienne*: 2 inches long x ⅛ x ⅛ inch
8. Bâtonnet*: 2 inches long x ¼ x ¼ inch
9. Fine Brunoise*: 1/16 x 1/16 x 1/16 inch cube
10. Brunoise*: ⅛ x ⅛ x ⅛ inch cube
11. Small dice*: ¼ x ¼ x ¼ inch cube

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