NOCTI Culinary Arts Level 2 Knife Skills 4%: Cuts

Front

What is the size of a Julienne cut?

Back

2mm x 2mm x 5cm

Front

Which cut is often used as a base for dicing into smaller cubes?

Back

Batonnet

Front

What is the primary difference between a Brunoise and a Small Dice?

Back

The size

Front

Chiffonade is a technique most commonly used for: Root vegetables, Leafy vegetables, Fruits, Meats

Back

Leafy vegetables

Front

What is the size of a Medium Dice?

Back

1/2 inch x 1/2 inch x 1/2 inch

Front

Which cut is similar in shape to Julienne but larger, often used for French fries?

Back

Batonnet

Front

The term "mince" is best described as:

Back

Cutting into very small pieces, finer than a dice

Front

What is the size of a Large Dice? Options: 1/2 inch x 1/2 inch x 1/2 inch, 3/4 inch x 3/4 inch x 3/4 inch, 1 inch x 1 inch x 1 inch, 1.5 inches x 1.5 inches x 1.5 inches

Back

1 inch x 1 inch x 1 inch

Front

Which of the following cuts is not a type of dice?
Brunoise, Small Dice, Medium Dice

Back

Julienne

Front

The Allumette cut is essentially a thinner version of which other cut?

Back

Batonnet