Junior Masterchef Pinoy Edition (part 6) – Treston Experience continued – Knife Skills

How to Batonnet and Julienne a Potato

Click here to watch the video.

Knife skills - batonnet, julienne, dice, brunoise

BATONNET

  1. Cut off the top and bottom of the potato.
  2. Slice the sides to make a rectangle but leave one side uncut so you can hold the potato on this side later.
  3. Cut one side into 1/4 inch (6 mm) slabs.
  4. Cut into 1/4 inch (6 mm) strips.
  5. Cut the length into 2.5 inches long if you want a true batonnet.

1. Cut the sides

2. Form a rectangle.

3. Cut into slabs.

4. Cut into strips.

REGULAR JULIENNE
  1. Cut off the top and bottom of the potato.
  2. Slice the sides to make a rectangle but leave one side uncut so you can hold the potato on this side later.
  3. Cut the potato into 1/8 inch (3mm) slabs.
  4. Cut it into 1/8 inch (3mm) strips.
  5. Cut the length into 2 1/2 inches long.
FINE JULIENNE
  1. Cut off the top and bottom of the potato.
  2. Slice the sides to make a rectangle but leave one side uncut so you can hold the potato on this side later.
  3. Cut the potato into 1/16 inch (1.5mm) slabs.
  4. Cut into 1/16 inch (1.5 mm) strips.
  5. Cut the length into 2 inches long.
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