2ndQ_Post-Synchronous Activity_W4

Means making diagonal cut by rolling the long cylindrical vegetables

• dicing

• oblique

• bias

• julienne

It means making very fine parallel cuts.

• chopping

• mincing

• dicing

• chiffonade

Vegetables should be cooked separately for different cooking times, and then combined

• True

• False

The vegetable should be bright and natural in color.

• True

• False

It is the easiest way to cut cylindrical vegetables.

• bias

• dice

• mince

• rondelle

It means to cut food into even, small squares about 1/4" in diameter

• Chop

• mince

• dice

• bias

Strong – flavored vegetables should be pleasantly mild, with no off flavors or bitterness.

• true

• false

It means producing very fine cut usually for onions and garlic

• mincing

• chopping

• bias

• oblique

Lozenge is the other term of this cutting technique

• bias

• diamond

• baton net

• paysanne

The skin of the garlic will burst and can easily be removed when you gently slam it with flat side of a knife.

• true

• false