Lesson 4

Question 1

-play a vital role in training.
-ensure uniformity of food cuns With the regularity of cuts, cooking will be predetermined. Precise cut also time gives an aesthetic appeal to the food

Answer 1

Cutting Techniques

Question 2

is the cutting of food in small uneven pieces with more or less ½ inch or a coarse chop with ½ to ½ inch irregular pieces.

Answer 2

Chop

Question 3

is cutting into tiny irregular pieces less than 1/8 inch.

Answer 3

Minced

Question 4

refers to the cutting of food items into small (about 1/2 inch) uniform cubes.

Answer 4

Cubes

Question 5

refers to the cutting of food items into very small (1/8 to 1/4 inch) uniform cubes.

Answer 5

Dice

Question 6

is cutting off a very thin layer of peel.

Answer 6

Pare

Question 7

refers to the cutting of food into large or flat thin pieces.

Answer 7

Slicing

Question 8

refers to cutting into long.. thin strips, matchstick-like in shape. It is typically used for a firm vegetable like carrots, cucumbers, or celery. The exact measurement of julienne should be 5 cm to 10 cm long, 4 mm wide, and 4 mm thick.

Answer 8

Julienne

Question 9

is typically shorter than jullenn but much thicker, it is usually used in die manner may platters. Vegetables cut in this be used in soups, stews, or vegetable sides

Answer 9

Jardiniere

Question 10

is a broad but thinner cut. To give a chunkier texture in cut is used.

Answer 10

Paysanne

Question 11

is a cut with larger, thicker cubes based on the jardiniere. It usually is 1 cm in size and is used in soups and sauces

To cut macedoine, first, prepare your Tegetable jardiniere. Then lay the stick or sticks flat and chop them into cubes

Answer 11

Macedoine

Question 12

is a tiny cube cut of 5 mm on each side. Brunoise cut is often used in sauces because the small pieces cook down well and release flavors quickly. Alternatively, a brunoise can also be sprinkled on a dish as a beautiful colorful garnish.

Answer 12

Brunoise

Question 13

place the leaves to be chopped in either a stack or roll them tightly. Then use a smooth rock chop to slice very thin strips.

Answer 13

Chiffonade

Question 14

to break food into small thin pieces, usually by using a fork

Answer 14

Flake

Question 15

to reduce food into tiny particles using a grinder or a food processor

Answer 15

Grind

Question 16

to break food into small pieces. Rolling pin, mortar and pestle, blender and food processor can be used in crushing food.

Answer 16

Crush

Question 17

to crush into a smooth, evenly textured mixture

Answer 17

Mash

Question 18

to cut food into narrow strips with a knife or a grater

Answer 18

Shred

Question 19

to rub foods against a serrated surface to produce shredded or fine bits

Answer 19

Grate

Question 20

to mash or grind food until completely smooth, usually in a food processor, blender, sieve, or food mill

Answer 20

Puree

Question 21

to cut food with a knife into four equal pieces

Answer 21

Quarter

Question 22

to use a scissor to cut an object into pieces to remove sections or to make slits or holes in a product

Answer 22

Snip