I also want to include some translations.
Batonette: Small stick (baton=stick). It is the start for a small dice. No more than 10mm thick and 75mm long.
Allumette: Matchstick -- 6mm breadth and width 75mm long (I was taught 5mm x 75). The alumette is half as thick as batonette.
Julienne: 3mm x 70mm and the basis for brunoise. The julienne is half as thick as the alumette.
Juliene fine: Half the size of the regular julienne. Basis for fine brunoise.
Carre: 20mm cubes or coarse dice.
Parmentier: Medium dice, batonette cut into cubes (10mm cube).
Brunoise: Fine dice-- julienne diced into 3mm cubes.
Mince: A diced fine julienne, often squished through a sieve or just repetitive chopping.
The best book: "Knife Skills Illustrated: A User's Manual"- Peter Herzmann.