What describes the batonnet cut?

The batonnet cut refers to a specific technique in knife skills where vegetables are cut into rectangular pieces measuring approximately 4 centimeters long and 5 millimeters thick. This cut results in uniform pieces that are ideal for cooking evenly and presented in a visually appealing manner. The batonnet is often used as a precursor to smaller cuts, such as brunoise, and provides structure and texture to dishes. This precise measurement helps chefs maintain consistency in cooking times and overall presentation, which is a fundamental aspect of classic cuisine practices learned at Le Cordon Bleu. Other choices do not accurately reflect this definition, focusing instead on either incorrect sizes, shapes, or styles of cuts that do not fit the nomenclature of batonnet.