
Culinary Techniques and Ingredients
Authored by Jeremy Miller
Other
12th Grade
Used 2+ times

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15 questions
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1.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is the size of a julienne cut?
1/8 x 1/8 x 2
1/8 x 1/8 x 1/8
1/16 x 1/16 x 2
1/16 x 1/16 x 1/16
2.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is the size of a fine brunoise cut?
1/8 x 1/8 x 2
1/8 x 1/8 x 1/8
1/16 x 1/16 x 2
1/16 x 1/16 x 1/16
3.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is the size of a batonette cut?
1/8 x 1/8 x 2
1/8 x 1/8 x 1/8
1/4 x 1/4 x 2
1/4 x 1/4 x 1/4
4.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is the size of a medium dice cut?
1/8 x 1/8 x 2
1/8 x 1/8 x 1/8
1/2 x 1/2 x 1/2
3/4 x 3/4 x 3/4
5.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is the size of a tourne cut?
1/8 x 1/8 x 2
1/8 x 1/8 x 1/8
3/4" diameter x 2
1/2 x 1/2 x 1/2
6.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is the term for a herb or leaf that is rolled and sliced thinly?
Julienne
Brunoise
Chiffonade
Concasse
7.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is the term for having everything prepared and in its place before cooking?
Julienne
Brunoise
Mise en place
Emulsification
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