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Batonnet Cut

- The Batonnet cut can be considered a basis for many cuts such as; dicing and julienne cuts.

- The Batonnet in French means a little stick or a baton, nothing really special.

- This cut is meant for various vegetables, one example is potatoes.

- The Batonette cut can be compared to the julienne and allumette cut.

- The Batonnet cut is the biggest out of the julienne and allumette cuts.

- To learn how to cut this Batonnet cut is imperative because precision is important in the restaurant industry.

- The point of this cut is for the vegetable to be able to be cooked quickly.

- Remember to be consistent with the cuts.

- When stacking the vegetables after cutting the first time, make sure you feel comfortable cutting that amount.

- Squaring off is important because the vegetable can't be round when you use it.

- To start off the Batonnet cut you must cut off both sides of the vegetable.

- Then you must square off the vegetable because you must have a rectangle to work with.

- Then with this rectangle/sqaure shape you make 1/4 slabs.

- Then you make sure all your slabs are consistent with one another.

- You start stacking the slabs that you have made. 

- You stack 3 to 4 slabs depending on how many you feel comfortable cutting at a time.

- Then once you have decided how many you will stack at once then you will cut again.

- You cut these slabs into 1/4 of an inch.

- If you have cut the whole vegetable correctly they should all be consistent.

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