There are a number of regular knife cuts that are used in many recipes. Each produces a standardized cut piece of food. The two basic shapes for these cuts are the strip and the cube. Strips are generally cut to 2½-3 inches, and are defined by width, from thickest to thinnest as "batonnet", "
allumette", "
julienne", and "fine julienne". The cube shapes, in order from largest to smallest, are the large, medium, and small
dice, the
brunoise, and the fine brunoise.