Cuts! No not my fingers or hands but cuts we use to charge you more.
Batonnet, macedoine, brunoise, julienne, parmentier, concasse, chiffonade, rondelle, tourne and so many more. Yes, I have to not only learn how to do them, but how to pronounce them. I find it funny that we use so much french language as well as so much hispanic help in resturants.
A third language in the culinary world.