What is the term for a stick cut that produces a stick-shaped item measuring 1/8" x 1/8" x 2" inches long?

The term that accurately describes a stick-shaped cut measuring 1/8" x 1/8" x 2" is known as julienne. This technique involves cutting the food into thin, matchstick-like strips, typically used for vegetables. The julienne cut specifically focuses on achieving uniform size and shape, which is critical in cooking as it ensures even cooking and presentation.

Brunoise refers to a smaller dice, typically 1/8" cubes, and is not a stick shape. Chiffonade is a method primarily used for cutting leafy greens or herbs into thin strips, which does not apply here. Dice, on the other hand, usually indicates cube-shaped cuts and would not match the requirement of producing a stick. Therefore, julienne is indeed the correct term for the mentioned cut dimensions.