Bâtonnets
Bâtonnets (French: chopsticks ) is the technical term for a type of cutting of vegetables used in cooking . The vegetables are cut into elongated sticks approximately 6 mm x 6 mm x 5-6 cm. The thinner juliennes are a similar type of cutting .
Individual evidence
- ^ The Culinary Institute of America (Ed.): The Professional Chef . 9th edition. John Wiley & Sons , Hoboken, New Jersey 2011, ISBN 978-0-470-42135-2 , pp. 618 ff .