Vegetable Cuts?!?!??!

Question 1

Name 10 vegetable cuts

Answer 1

1. Brunoise
2. Chiffonade
3. Crushing
4. Julienne
5. Jardinier Cut
6. Macedoine
7. Mincing
8. Paysanne
9. Roll cutting
10. Slicing

Question 2

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

Answer 2

Brunoise

Question 3

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

Answer 3

Chiffonade

Question 4

Used to crush foods like garlic and ginger.

Answer 4

Crushing

Question 5

Cutting food into long matchstick like pieces

Answer 5

Julienne

Question 6

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

Answer 6

Jardiniere cut

Question 7

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

Answer 7

Macedoine

Question 8

A technique in which food are finally divided into uniform pieces.

Answer 8

Mincing

Question 9

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

Answer 9

Paysanne

Question 10

This is also known as the oblique cut used to cut long fruits and vegetables like zucchini and carrots.

Answer 10

Roll-cutting

Question 11

Used to cut food into thin slices that are relatively broad

Answer 11

Slicing