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GCSE Food Preparation and Nutrition · key term
A stick-shaped piece of fruit or vegetable with a roughly square cross-section.
Used by AQA
Specification 3.2.2.1 · Paper 1
Revise: Fruit and VegetablesBatons: cut the food into even slabs, then place each slab flat on the board and cut it lengthways into sticks. Aim for similar thickness, width and length across the batch.
A thick, evenly cut stick of fruit or vegetable.
Distinguish the shapes: slices are thin pieces, dice are cubes, batons are sticks and julienne are fine strips.
Aim for consistent dimensions within each cut. No fixed baton or julienne measurements are specified here.
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