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

Mastering Knife Cuts and Skills

Quiz
•
Other
•
9th Grade
•
Medium
Amy Koring
Used 1+ times
FREE Resource
20 questions
Show all answers
1.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
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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