Batons or Bâtonnets

Culinary definition of batons or bâtonnets : To cut food into uniform sized rods or batons, about 1/4 inch (6 mm) in diameter by approximately 1 inch (2.5 cm) long.

C@H FOOD FOR THOUGHT
Foods that are often cut into batons are potato, jicama and root vegetables.  First, cut the vegetable in half, then into quarters. With a flat surface down and perpendicular to the cutting surface (horizontal), cut 1/4 inch (6 mm) slices, taking care to hold the bundle of slices together. 

Next, turn the bundle on its side so that all new cuts are horizontal, then, holding the bundle secure, make a second series of 1/4 inch (6 mm) cuts to create a bundle of rods.  Cut rods into batons or bâtonnets of uniform length. 

Classic cut French fries are in fact potato bâtonnets.  See also Julienne. 

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