French culinary terminology for dicing vegetables
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