New answers tagged french-cuisine
1
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.
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3
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
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