Understanding the Basics

This lesson focuses on two fundamental specialty cuts: the Julienne and the Batonnet. Mastering these cuts not only elevates your culinary presentation but also ensures even cooking due to uniform size and shape. Accurate knife work is key for achieving professional-looking results and consistent textures in your dishes.

These cuts are primarily used for vegetables but can be applied to other ingredients like cheeses and fruits.

• Julienne: A thin, matchstick-shaped cut.
• Batonnet: A slightly thicker, stick-shaped cut.