Mastering Knife Cuts and Skills

Mastering Knife Cuts and Skills

9th Grade

20 Qs

quiz-placeholder

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Mastering Knife Cuts and Skills

Mastering Knife Cuts and Skills

Assessment

Quiz

Other

9th Grade

Medium

Created by

Amy Koring

Used 1+ times

FREE Resource

20 questions

Show all answers

1.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What is the term for a knife cut that results in long, thin strips, often used for vegetables like carrots or celery?

Dice

Julienne

Chiffonade

Brunoise

Answer explanation

The term 'Julienne' refers to a knife cut that produces long, thin strips, commonly used for vegetables like carrots or celery. Other options like 'Dice' and 'Brunoise' refer to different cutting techniques.

2.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Which knife cut is typically used to create small cubes, often used for onions or tomatoes?

Batonnet

Rondelle

Dice

Paysanne

Answer explanation

The 'Dice' cut is specifically used to create small cubes, making it ideal for chopping ingredients like onions or tomatoes. Other cuts like 'Batonnet' and 'Rondelle' produce different shapes, while 'Paysanne' results in thin, flat pieces.

3.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Which knife cut is characterized by creating round slices, often used for cucumbers or carrots?

Brunoise

Rondelle

Julienne

Paysanne

Answer explanation

The rondelle cut involves slicing vegetables like cucumbers or carrots into round pieces. This technique is specifically used for creating uniform, circular slices, distinguishing it from other cuts like julienne or paysanne.

4.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Which knife cut is used to create larger, rectangular pieces, often used for French fries?

Julienne

Batonnet

Brunoise

Paysanne

Answer explanation

The batonnet cut produces larger, rectangular pieces, typically measuring about 1/4 inch by 1/4 inch by 2-3 inches. This cut is ideal for making French fries, distinguishing it from julienne, brunoise, and paysanne cuts.

5.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What is the term for a knife cut that results in thin, matchstick-sized pieces, often used for stir-fry?

Julienne

Dice

Paysanne

Brunoise

Answer explanation

The term 'Julienne' refers to a knife cut that produces thin, matchstick-sized pieces, ideal for stir-frying. Other options like 'Dice' and 'Brunoise' refer to different cutting techniques.

6.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Which knife cut is characterized by creating thin, circular slices, often used for leeks or zucchini?

Rondelle

Chiffonade

Batonnet

Dice

Answer explanation

The rondelle cut involves slicing vegetables like leeks or zucchini into thin, circular pieces. This technique is specifically used for round vegetables, making it the correct choice for the question.

7.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Which knife cut is used to create small, uniform cubes, often used for mirepoix?

Dice

Julienne

Batonnet

Rondelle

Answer explanation

The correct cut for creating small, uniform cubes is 'Dice'. This technique is essential for preparing mirepoix, which consists of diced vegetables like onions, carrots, and celery.

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