A precise French knife cut creating rectangular sticks measuring 1/4 inch by 1/4 inch by 2-2.5 inches long, commonly used for vegetables like carrots and potatoes.
From French 'bâtonnet' meaning 'little stick,' diminutive of 'bâton' (stick). This cut became standardized in classical French cuisine as part of the systematic approach to knife cuts developed in professional kitchens.
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