French culinary terminology for dicing vegetables The French language has many specific words for cooking.  What is the term used for food which is diced into tiny pieces?
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