How to master the basic vegetable cutting techniques

Julienne Cut:
Thin and long strips.

Brunoise Cut :
1/8 inch × 1/8 inch × 1/8 inch cubes.

Paysanne/mirepoix Cut:
1/2 x 1/2 x 1/2  in thick cubes

Jardinière Cut:
Thicker Julianne strips.

Chiffonade Cut:
A cutting technique in which leafy green vegetables are cut into long, thin strips.

Concasse Cut:
A cutting technique in which tomato is chopped into very small cubes.