Vegetable cuts

Question 1

The food is cross cut and then sliced across the sticks to create fine cubes

Answer 1

Brunoise

Question 2

Cutting the food into long strips, then cross cutting them into preferred thickness

Answer 2

Chiffonade

Question 3

Used to crush foods like garlic and ginger

Answer 3

Crushing

Question 4

Cutting food into long matchstick like pieces

Answer 4

Julienne

Question 5

Cuing vegetables into thick stick (10cm long, 4-10 mm wide)

Answer 5

Jardiniere cut

Question 6

used to cut vegetables and fruit in to large cubes that will be used in soups

Answer 6

Macedoine

Question 7

a technique in which food are are finely divided into uniform pieces

Answer 7

Mincing

Question 8

to slice thinly and according to the vegetable’s natural shape

Answer 8

Paysanne

Question 9

also known as oblique cut)
- used to cut long fruit and vegetables like zuchinni and carrots

Answer 9

Roll-cutting

Question 10

sed to cut food into thin slices that are relatively broad.

Answer 10

Slicing