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.
Batonnet is the foundation cut for French fries - it's the exact size that creates the perfect ratio of crispy exterior to fluffy interior when fried. The precision isn't just for show; uniform cuts ensure even cooking and professional presentation!
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