Preparing Vegetables for Cooking

Question 1

These are tiny diced cube, sized between 1-3nm square

Answer 1

Brunoise

Question 1

9 Vegetable cuts

Answer 1

Brunoise
Chiffonade (Shredding)
Julienne (Match sticks)
Macedoine (Large dice)
Slicing
Mincing
Roll cutting
Parallel cutting
Crushing

Question 2

These are finely sliced or shredded green leafy vegetables used as a base, garnish, or in soups

Answer 2

Chiffonade / Shredding

Question 3

Long thin match stick shaped pieces about 4cm in length

Answer 3

Julienne / Match sticks

Question 4

The vegetable is cut into cubes

Answer 4

Macedoine / Large dice

Question 5

Refers to thin and relatively broad slices of vegetables

Answer 5

Slicing

Question 6

Involves cutting vegetables into thin strips and then dicing it

Answer 6

Mincing

Question 7

(Refers to the cutting technique that exposes more of the surface area of the vegetable)

Answer 7

Roll cutting

Question 8

(Refers to the cutting technique that produces broad, thin slices vegetables.)

Answer 8

Parallel cutting

Question 9

To crush ginger or garlic, take a knife that has a broad blade and place it directly over the garlic clove

Answer 9

Crushing