basic cuts

Which of these cut were food ingredients is finely divided into uniform usually for onions and garlic?

• chop

• mince

• paysanne

• brunnoise

What cutting technique that makes a diagonal cut by rolling the long cylindrical vegetables?

• bias cut

• rondelle cut

• oblique cut

• chop

This cutting technique does not require specific shape of food item?

• chop

• large dice

• mince

• roll out cut

How is julienne cut prepared?

• By long thin strips

• short rectangular cuts

• long uneven cuts

• none of the above

Why is vegetable cutting important in preparing dishes?

• to have a uniform shapes and sizes of vegetables

• to enhance the appearance and taste of the dish

• to ensure proper cooking process

• All of the above