A stick-shaped cut with dimensions 1/8 inch by 1/8 inch by 2 inches is commonly called what on potatoes?

A stick-shaped cut with dimensions 1/8 inch by 1/8 inch by 2 inches is commonly called what on potatoes?

• A. Julienne
• B. Batonnet
• C. Dice
• D. Brunoise

Answer: (A)

This is a julienne cut—the stick shape and the dimensions define the name. When a potato is cut into long, very thin sticks that are about 1/8 inch by 1/8 inch in cross-section and around 2 inches long, you’re making julienne. That slender, matchstick form cooks quickly and evenly, which is why it’s used for delicate preparations like garnishes or quick sautéed potatoes. For comparison, a batonnet is thicker—a square cross-section of about 1/4 inch by 1/4 inch and roughly 2 inches long. The julienne sticks can come from cutting batonnet sticks further into thinner slices. Brunoise describes tiny cubes, about 1/8 inch on each side, which is a cube rather than a stick. Dice refers to any cube-shaped pieces, which again are not sticks.

This is a julienne cut—the stick shape and the dimensions define the name. When a potato is cut into long, very thin sticks that are about 1/8 inch by 1/8 inch in cross-section and around 2 inches long, you’re making julienne. That slender, matchstick form cooks quickly and evenly, which is why it’s used for delicate preparations like garnishes or quick sautéed potatoes.

For comparison, a batonnet is thicker—a square cross-section of about 1/4 inch by 1/4 inch and roughly 2 inches long. The julienne sticks can come from cutting batonnet sticks further into thinner slices. Brunoise describes tiny cubes, about 1/8 inch on each side, which is a cube rather than a stick. Dice refers to any cube-shaped pieces, which again are not sticks.