Culinary Techniques and Ingredients

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

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

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

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

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

What is the term for a herb or leaf that is rolled and sliced thinly?

• Julienne

• Brunoise

• Chiffonade

• Concasse

What is the term for having everything prepared and in its place before cooking?

• Julienne

• Brunoise

• Mise en place

• Emulsification

What is the combination of two ingredients that would not normally mix?

• Julienne

• Brunoise

• Mise en place

• Emulsification

What are the ingredients in mayonnaise?

• Egg, oil, vinegar, salt, pepper

• Egg, milk, mustard, sugar, garlic

• Flour, butter, sugar, vanilla, salt

• Tomato, onion, garlic, basil, olive oil

What is the mother sauce that is similar to mayonnaise but cooked/hot?

• Hollandaise

• Béchamel

• Velouté

• Espagnole