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Culinary Arts & Cooking vocabulary · Knife Skills & Cuts

Batonnet

Meaning in culinary arts & cooking, with examples

nounCommon term

In culinary arts & cooking, batonnet means: A vegetable cut producing even sticks thicker than julienne strips.

In Turkish: çubuk doğrama, batonet

How it is used

Used in knife-skills training; exact dimensions may follow a school's specification.

Example sentences

  1. Cut the carrots into batonnet for the practical lesson.

    The term calls for regular sticks, not cubes.

  2. Her batonnet pieces were thicker than the julienne sample.

    The comparison distinguishes two established stick cuts.

Common collocations

  • batonnet cut
  • carrot batonnet
  • julienneA classic knife cut of thin, even strips like matchsticks, about 2–3 mm thick and 5 cm long. Also used as a verb: to julienne carrots.
  • diceTo cut food into small, even cubes. As a noun, dice also means the cubes themselves, as in a fine dice of carrot.

More terms: Knife Skills & Cuts

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