2. Batonnet (bah-tow-nay)
is a French word that means “little sticks”. And that’s
exactly what you’re supposed to produce - the Batonnet
refers to cuts of 1/4 inch x 1/4 inch x 2-2.5 inches (6mm
x 6mm x 5–6 cm) batons. This is one of the most basic
cuts in French cuisine.
3.
4. • Steps to perform the basic Batonnet cut:
1.Get a knife, preferably a sharp chef’s knife.
2.Remove both ends of the object you’re batonneting, be it a
carrot, a cucumber, or a beetroot. (Let’s hope it’s not a ripe
tomato you’re practicing the technique on.) Cut it into 2 inches
long portions.
3.Cut the sides of each portion until it becomes a rectangular
shape.
4.Cut those pieces into 1/4 inch slabs.
5.Cut the slabs lengthwise into 1/4 inch strips.
5. Julienne ( joo-lee-en )
• 1/8 inch × 1/8 inch × 2 inches (3mm × 3mm × 5 cm).
The Julienne can be achieved by cutting the Batonnet
lengthwise into 4 equal square sticks, and then into 2
crosswise.
6.
7. Carré (Large dice)
This cut features cubes
with 6 even sides
measuring approximately
¾ inch (2 cm).
8. • How to do the Carre cut properly:
1.Perform topping and tailing on the object
(carrot/potato/ect). Cut the sides so it becomes a
rectangular shape.
2.Cut it into slabs measuring ¾ inch in thickness.
3.Cut the slabs lengthwise so they become sticks
measuring ¾ inch x ¾ inch in depth and width.
4.Cut the sticks into ¾ inch x ¾ inch¾ inch cubes.
9. Parmentier (Medium dice)
(paar-muhn-tee-ay)
• These cubes measure
approximately ½ inch x ½
inch x ½ inch (1.25 cm
each).
• The Parmentier can be
made in the same way as
the Carré, except with
smaller measurements.
10. Macédoine (Small dice)-( MA-SAY-DWAHN)
The measurements
for this cut is ¼ inch
(6mm) x ¼ inch x ¼
inch. Cut the
Batonnet
12. Mirepoix ( MEER- PWA
• Mirepoix is a mixture of coarsely cut of vegetables, mainly onions, carrots, and
celery that are used to flavor stocks, gravies, sauces, and other items.
Because mirepoix is not served so that it is almost always strained out of the
product before finishing.
