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

• 1/16 x 1/16 x 2

• 1/4 x 1/4 x 2

What is the size of a medium dice cut?

• 1/2 x 1/2 x 1/2

• 1/4 x 1/4 x 1/4

• 3/4 x 3/4 x 3/4

• 1/16 x 1/16 x 1/16

What is the size of a tourne cut?

• 1/8 x 1/8 x 2

• 3/4" diameter x 2

• 1/16 x 1/16 x 2

• 1/4 x 1/4 x 2

What is the process of combining two ingredients that would not mix otherwise?

• Emulsification

• Mise en place

• Chiffonade

• Concasse

What are the ingredients in mayonnaise?

• Egg, oil, vinegar, salt, pepper

• Butter, flour, milk, salt, pepper

• Tomato, onion, garlic, salt, pepper

• Sugar, water, lemon juice, gelatin

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

• Hollandaise

• Béchamel

• Velouté

• Espagnole

What is the proper way to set up a cutting board?

• Always place a wet towel underneath to prevent slipping

• Always place a dry towel underneath to prevent slipping

• Never use a towel underneath, it's not necessary

• Use a cutting board without any additional precautions

What is the technique of rolling and thinly slicing herbs or leaves called?

• Chiffonade

• Julienne

• Brunoise

• Concasse