Which knife cut yields rectangular sticks used for garnishes?

Which knife cut yields rectangular sticks used for garnishes?

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

Answer: (A)

Rectangular sticks used for garnishes come from the batonnet cut. This cut yields uniform, thick sticks about 1/4 inch by 1/4 inch in cross-section and typically 2 to 3 inches long. That shape and size make them ideal for garnishes or for forming sturdy sticks, which is why they’re described as rectangular sticks. Other cuts produce different shapes: julienne gives much thinner sticks (about 1/8 inch by 1/8 inch), brunoise produces tiny dice, and chiffonade cuts leafy greens into ribbons. So the batonnet is the one that creates the rectangular garnish sticks.

Rectangular sticks used for garnishes come from the batonnet cut. This cut yields uniform, thick sticks about 1/4 inch by 1/4 inch in cross-section and typically 2 to 3 inches long. That shape and size make them ideal for garnishes or for forming sturdy sticks, which is why they’re described as rectangular sticks. Other cuts produce different shapes: julienne gives much thinner sticks (about 1/8 inch by 1/8 inch), brunoise produces tiny dice, and chiffonade cuts leafy greens into ribbons. So the batonnet is the one that creates the rectangular garnish sticks.