What is Batonnet?

Batonnet is a French culinary term that relates to a specific type of cut used in the preparation of vegetables, such as potatoes for use in other dishes or as an attractive appetizer. Like Allmette and Julienne, Batonnet is usually the largest of the three cuts and is usually used to set vegetables for sliced. This type of cut is usually 1/4 inch (6.35 mm) with 1/4 -inch (6.35 mm) and about 2 inches (about 5 cm) long. Learning how to properly cut batonnet is one of the most important parts of early culinary training, because fast and accurate cutting is often essential for food preparation in a restaurant. Once an item is to be cut, it should be cut into boards that have a width of 1/4 inches (6.35 mm). These boards are then stacked on top of each other, typicalally only about three or four high to prevent the sliding excess, and then cut 1/4 inches (6.35 mm).

This creates a final cut consisting of a long stick, which is 1/4 inches (6.35 mm) on each side, and then it can be cut to a real batonnet to about two to three inches (between 5 cm and 7.62 cm). Unfortunately, although the term specifically refers to this decrease in size, sometimes there is confusion about the size and instead can be referred to as alline or Julienne cut. ALRAMETTE , the French word for the match is usually slightly smaller and although similar length should be on each side of 1/8 inches (3.175 mm) by 1/8 inches (3.175 mm). The real Julienne is usually even smaller and is 1/16 inches (1.5875 mm) on each side of 1/16 inches (1.5875 mm).

Once these long sticks are ready, it is quite simple to do dicing simply by cutting each stick - already stacked during the batonnet cut - along the entire length of the initial section and creating squares. A small cube usually uses a cut Batenet as a base for cubes 1/4 inches (6.35 mm), while Allmette and Julienne cuts create cubes of 1/16 inches (1.175 mm). Proper cutting skills often require extensive practice to learn how to quickly make these cuts and at the same time it is as accurate as possible in terms of the size of each cut.