A small stick or baton-shaped vegetable cut or garnish used in cooking, typically potatoes or other vegetables cut into thin batons.
From French 'bâtonnet,' a diminutive form of 'bâton' meaning 'stick' or 'baton,' derived from Latin 'bastum.' The culinary term is standard in French cooking terminology.
Bastonets are what professional chefs call their vegetable cuts, and learning the exact thickness and length is one of the first tests in culinary school—it's how you prove you understand precision!
Complete word intelligence in one call. Free tier — 50 lookups/day.