Topic · Professional Vegetable Cuts
Stick – “Bâtonnet ” Cuts Technique
We will use a potato for the purpose of this demonstration, but the technique can be used on any large vegetables such as carrots or turnips.
Peel the item, if desired, and square off the sides to make a rectangular box shape.
Trim (called “parer” in French) the item so that the slices cut from it will be the proper length.
Cut even slices of the desired thickness to make “planks”.
In the case of smaller cuts such as Julienne, you can stack the slices and cut them evenly into sticks.
Trim (called “parer” in French) the item so that the slices cut from it will be the proper length.
Cut the planks into strips. You may want to stack some planks together before cutting them into strips to speed up the process.