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Cuts

Batonnet Cut

batonnet cut

Batonnet cut is cutting a vegetable into long sticks with a four-sided cross-section, close to the length and thickness of a finger. It is commonly used for French fries and crispy vegetable garnishes. The thickness of the cut can vary from recipe to recipe.

Where It’s Used

“Peel the potatoes and cut them into finger-shaped sticks about 1 centimeter thick.”

Glossary

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A
Benzer

Allumette

Allumette is a knife cut in which vegetables are cut into matchstick-like sticks thinner than bâtonnet, about 3 × 3 × 50 millimeters. Named after the French word for “match,” it is used most often for thin French fries and garnishes. Its thin dimensions allow heat to spread evenly and the food to cook quickly.
B
Benzer

Batonnet

Bâtonnet is cutting vegetables into rectangular sticks measuring about 6x6x50 mm. In French cuisine, it is used both as an independent garnish cut and as an intermediate step for smaller dice cuts such as brunoise and macédoine. The name comes from the French word for “little stick.”
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