Which cut is sometimes called allumette on potatoes?

Which cut is sometimes called allumette on potatoes?

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

Answer: (A)

Allumette refers to a slender, matchstick-like cut. On potatoes, those thin sticks are typically the same shape and size as julienne strips, so this cut is often called julienne when describing potato preparations. The idea behind this naming is that both cuts produce long, thin sticks, with julienne defined as the standard thin strip and allumette used in practice as a synonym in potato work. In contrast, batonnet pieces are thicker and chunkier, brunoise are tiny dice, and regular dice are larger cubes. So the concept here is recognizing that the slender potato sticks you see in fry recipes are essentially julienne-sized, which is why the term allumette is sometimes used to describe them.

Allumette refers to a slender, matchstick-like cut. On potatoes, those thin sticks are typically the same shape and size as julienne strips, so this cut is often called julienne when describing potato preparations. The idea behind this naming is that both cuts produce long, thin sticks, with julienne defined as the standard thin strip and allumette used in practice as a synonym in potato work.

In contrast, batonnet pieces are thicker and chunkier, brunoise are tiny dice, and regular dice are larger cubes. So the concept here is recognizing that the slender potato sticks you see in fry recipes are essentially julienne-sized, which is why the term allumette is sometimes used to describe them.