Key Words

Question 1

Macédoine

Maw-su-dwan

Answer 1

a mixture of vegetables, or fruit, or both, cut or chopped up, and served raw or cooked, cold or hot. Size vary

Question 2

Small dice

Answer 2

Smallest of all 1/4 inch thick all way round

Question 3

Julienne

Jū-lēē-en

Answer 3

Julienne, allumette, or french cut, is cut into long thin strips, similar to matchsticks.(strips)

Question 3

Medium dice

Answer 3

1/2 inch thick all way round

Question 4

Chiffonade

Shiff-Un-aid

Answer 4

mainly used for vegetable leaves and fresh herbs, in particular, basil. The leaves are stacked, rolled, and then sliced perpendicularly, creating thin strips.

Question 6

Batonnet

Bat-ō-nay

Answer 6

rectangular stick that measures 1/2 inch × 1/2 inch × 2 1/2 to 3 inches.

Question 7

Fine julienne

Answer 7

is cut into long thin strips, similar to matchstick slices

Question 8

Brunoise

bro͞onˈwäz

Answer 8

first julienned and then turned a quarter turn and diced again.

Question 9

Large dice

Answer 9

3/4 inch thick all way round

Question 10

Mince

Answer 10

Almost hand puréed smaller than diced

Question 11

Baton

Bat-on

Answer 11

Cubes of a batonnet

Question 12

Paysanne

Pay-San

Answer 12

very thin and cut in the form of the vegetable. sliced

Question 13

Cubes of a batonnet

Answer 13

Baton

Question 14

Tournée

Tor-nēē

Answer 14

into oblong, seven-sided football-like shapes.

Question 15

a mixture of vegetables, or fruit, or both, cut or chopped up, and served raw or cooked, cold or hot. Size vary

Answer 15

Macédoine

Maw-su-dwan

Question 15

first julienned and then turned a quarter turn and diced again.

Answer 15

Brunoise

bro͞onˈwäz

Question 17

3/4 inch thick all way round cubes

Answer 17

Large dice

Question 18

_____________, allumette, or french cut, is cut into long thin strips, similar to matchsticks.(strips)

Answer 18

Julienne

Jū-lēē-en

Question 18

1/2 inch thick all way round cubes

Answer 18

Medium dice

Question 19

mainly used for vegetable leaves and fresh herbs, in particular, basil. The leaves are stacked, rolled, and then sliced perpendicularly, creating thin strips.

Answer 19

Chiffonade

Shiff-Un-aid

Question 20

Smallest of all 1/4 inch thick all way round cubes

Answer 20

Small dice

Question 21

is cut into long thin strips, similar to matchstick slices

Answer 21

Fine julienne

Question 23

into oblong, seven-sided football-like shapes.(usually for garnish)

Answer 23

Tournée

Tor-nēē

Question 24

rectangular stick that measures 1/2 inch × 1/2 inch × 2 1/2 to 3 inches.

Answer 24

Batonnet

Bat-ō-nay

Question 26

Almost hand puréed smaller than diced

Answer 26

Mince

Question 26

very thin and cut in the form of the vegetable. sliced (usually for garnish)

Answer 26

Paysanne

Pay-San