What are batons cuts used for when cooking?

"Baton cuts" are not a common term in cooking. It's likely you're thinking of "batonnet cuts", which is a specific knife cut used in cooking.

Batonnet cuts are long, thin sticks of vegetables or other ingredients, typically about ¼ inch by ¼ inch in cross-section and 2-3 inches long. They are used for various reasons in cooking:

* Even Cooking: The uniform size and shape ensure that the ingredients cook evenly.

* Faster Cooking: Smaller pieces cook faster than larger pieces.

* Aesthetically Appealing: Batonnet cuts add visual appeal to dishes.

* Versatile: They can be used in various dishes, from stir-fries and soups to salads and braises.

Here are some common examples of foods that are often cut into batonnet:

* Vegetables: Carrots, potatoes, zucchini, celery, asparagus, etc.

* Fruits: Apples, pears, etc.

* Meats: Chicken breasts, fish fillets, etc.

If you are looking for a specific use case for batonnet cuts, please provide more context.