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  • Basic Knife Cuts

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    KEICHIE QUIMCO
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    The document contains 10 multiple choice questions about different types of knife cuts used in food preparation. Each question lists 4 possible knife cuts (julienne, brunoise, chiffonade, mince) and asks which one is used to create a specific shape or size of food pieces. The knife cuts include creating small cubes (brunoise), long thin strips (julienne), thin circular slices (mandoline), small irregular pieces (mince), small rectangles (brunoise), thin matchsticks (julienne), thin ribbons (chiffonade), small triangles (julienne), thin diagonal slices (chiffonade), and small rough pieces (mince).

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    Basic Knife Cuts in TLE

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    The document contains 10 multiple choice questions about different types of knife cuts used in food preparation. Each question lists 4 possible knife cuts (julienne, brunoise, chiffonade, mince) and asks which one is used to create a specific shape or size of food pieces. The knife cuts include creating small cubes (brunoise), long thin strips (julienne), thin circular slices (mandoline), small irregular pieces (mince), small rectangles (brunoise), thin matchsticks (julienne), thin ribbons (chiffonade), small triangles (julienne), thin diagonal slices (chiffonade), and small rough pieces (mince).

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    9 views2 pages

    Basic Knife Cuts

    Uploaded by

    KEICHIE QUIMCO
    The document contains 10 multiple choice questions about different types of knife cuts used in food preparation. Each question lists 4 possible knife cuts (julienne, brunoise, chiffonade, mince) and asks which one is used to create a specific shape or size of food pieces. The knife cuts include creating small cubes (brunoise), long thin strips (julienne), thin circular slices (mandoline), small irregular pieces (mince), small rectangles (brunoise), thin matchsticks (julienne), thin ribbons (chiffonade), small triangles (julienne), thin diagonal slices (chiffonade), and small rough pieces (mince).

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    of 2

    1. Which knife cut is used to create small, cube-shaped pieces of food?

    a) Julienne
    b) Brunoise
    c) Chiffonade
    d) Mince

    2. Which knife cut is used to create long, thin strips of food?


    a) Julienne
    b) Brunoise
    c) Chiffonade
    d) Mince

    3. Which knife cut is used to create very thin, circular slices of food?
    a) Julienne
    b) Brunoise
    c) Chiffonade
    d) Mandoline

    4. Which knife cut is used to create small, irregularly shaped pieces of food?
    a) Julienne
    b) Brunoise
    c) Chiffonade
    d) Mince

    5. Which knife cut is used to create small, rectangular pieces of food?


    a) Julienne
    b) Brunoise
    c) Chiffonade
    d) Mince

    6. Which knife cut is used to create very thin, matchstick-like pieces of food?
    a) Julienne
    b) Brunoise
    c) Chiffonade
    d) Mince

    7. Which knife cut is used to create very thin, ribbon-like strips of food?
    a) Julienne
    b) Brunoise
    c) Chiffonade
    d) Mince

    8. Which knife cut is used to create small, triangular pieces of food?


    a) Julienne
    b) Brunoise
    c) Chiffonade
    d) Mince

    9. Which knife cut is used to create very thin, diagonal slices of food?
    a) Julienne
    b) Brunoise
    c) Chiffonade
    d) Mince

    10. Which knife cut is used to create small, irregularly shaped pieces of food with a rough
    texture?
    a) Julienne
    b) Brunoise
    c) Chiffonade
    d) Mince

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