Oh, what's with the fancy French cutting terms? Here's a list for reference:

Batonnet—A baton 1/4” X 1/4” and 2” long.
Small Dice—1/4” cubes that start out as Batonnet.

Julienne—Similar to matchsticks. Sometimes called 'shoe string'. 1/8” X 1/8” and 2” long.
Brunoise—1/8” cubes that start out as Juliennes.

Fine Julienne—1/16” X 1/16” X 2" long.
Fine Brunoise—1/16” cubes

Large Dice—3/4” cubes.
Medium Dice—1/2” cubes.

Mince—Finely divided into uniform pieces. Minced food is in smaller pieces than diced or chopped foods, and is often prepared with a chef's knife or food processor.

Tourne—French for the word "turned." Cutting and peeling root vegetables into oblong, seven-sided football-like shapes.