Julienne, Batonnet, Baton (stick-cuts)
The julienne, batonnet, baton are all terms to describe the same type of cut. The only difference between them is the thickness. To create the stick-cut, cut your squared vegetable lengthwise to form long thin rectangles. Next, take those thin rectangular slices and cut lengthwise again to create small rectangular sticks.
Julienne - A thickness of 1/8"
Batonnet - A thickness of 1/4"
Baton - A thickness of 1/2"
