Batonnet/Batonette

Bâtonnet is a French vegetable cut with a

precise meaning. It means a
vegetable cut into batons or sticks.

To do this, the first step is to peel and wash

the vegetable, then regularize its shape
into a rectangle or square by topping and
tailing it and squaring off the sides.

Julienne Cut

Julienne, allumette, or french cut, is a

culinary knife cut in which the food item
is cut into long thin strips, similar to
matchsticks. Common items to be
julienned are carrots for carrots julienne,
celery for céléris remoulade, or
potatoes for Julienne Fries.

Diagonal Cut

Diagonal Cut. When diagonal cutting, the

knife enters at a 45 ° angle. ...
The cutting motion is a smooth, backward
draw of a very sharp knife followed by a roll
of the wrist to prevent slices from sticking
together.
Dice Cut

Dice means to cut foods into small 1/4"

squares using a sharp kitchen knife. These
pieces should be as even as possible,
usually for appearance's sake. ... This term
is part of "mise en place" which means to
get all the food together and prepared before
you start to cook.

Cube cut

Refers to food that has been cut into uniform

box shaped pieces with all sides equal.
Cooked meats are often cut into Cubes to
be used in recipes such as salads and
casseroles.

Preheat Oven Saute

Pre heat Microwave Sift