What is the cut known as when vegetables are sliced into 1/4 inch x 1/4 inch x 2-2.5 inches pieces?

The cut described, where vegetables are sliced into pieces that measure 1/4 inch x 1/4 inch x 2-2.5 inches, is known as a batonnet. This technique involves cutting vegetables into long, rectangular strips that are thicker than the julienne cut but still maintain a uniform shape, allowing for even cooking and presentation.

The batonnet cut is often used for vegetables that will be sautéed, stir-fried, or used in salads and other dishes that benefit from their appealing shape and texture. This size is particularly suitable for achieving a consistent cooking time, which is essential in culinary preparations to ensure even texture and flavor. The method also enhances the visual appeal of dishes, as the long strips provide a nice contrast when mixed with other ingredients.

In contrast, julienne cuts are typically thinner, and fine julienne is even more delicate, making them unsuitable for producing the size specified in the question. The brunoise cut refers to a small dice, measuring approximately 1/8 inch x 1/8 inch x 1/8 inch, which is much smaller than the dimensions of the batonnet. Understanding these distinctions is crucial for mastering various knife skills and achieving the desired results in food preparation.