Stick – “Bâtonnet ” Cuts Sizes

What Are Stick Cuts?

Stick cuts are rectangular vegetable cuts made by first slicing the ingredient into even planks, then cutting those planks into uniform batons. The dimensions determine the name of the cut and influence cooking time, texture and presentation. The French term bâtonnet means “little stick.”

Common French Stick Cuts and Reference Sizes

• Fine julienne: approximately 1.5 mm × 1.5 mm × 5 cm.
• Julienne / allumette: approximately 3 mm × 3 mm × 5–6 cm. Allumette is commonly used for fine matchstick-style cuts, especially potatoes.
• Bâtonnet: approximately 6 mm × 6 mm × 5–7.5 cm.
• Frite / bâton: approximately 1 cm × 1 cm × 7 cm.
• Pont-Neuf: approximately 2 cm × 2 cm × 7 cm, a thick stick often used for fried potatoes.

These are useful classical reference dimensions, not universal legal standards. Culinary schools, textbooks and kitchens may use slightly different lengths or names. Follow the specification required by the recipe or assessment.

How to Cut Even Batons

1. Trim the vegetable and create flat sides so it sits securely on the board.
2. Cut it into even planks of the required thickness.
3. Stack or align the planks carefully.
4. Cut lengthwise into sticks of consistent width and length.
5. Remove irregular end pieces when a precise presentation is required.

Why Uniformity Matters

Even stick cuts cook at a similar rate, create a consistent bite and improve the appearance of the finished dish. Fine julienne is useful for delicate garnishes and quick cooking, while larger bâtonnet and Pont-Neuf cuts are suitable for more substantial preparations.

Chef’s Tips and Knife Safety

• Use a sharp knife and a stable cutting board.
• Keep the guide hand in a claw position and cut away from the fingertips.
• Make the planks even before cutting the batons; inconsistent planks produce inconsistent sticks.
• Choose the cut size according to the cooking method and desired texture.

Key point: Stick cuts are the foundation for many dice cuts. Accurate planks and batons make the final result more consistent and professional.