Cutting and Knife Term Review
Authored by Lara Hammerly
Other
12th Grade
Used 31+ times
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42 questions
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1.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Used to remove bones from meat.
Chef Knife
Utility Knife
Slicer Knife
Boning Knife
2.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Juliene Cut
What is it used for?
Soups and Stocks
Vegetable Dips & Linear Appeal
Garnish on Soup
Even and Quick Cooking Time
Appearance and Even Cooking Time
3.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Batonnet Cut
What is it used for?
Soups and Stocks
Vegetable Dips & Linear Appeal
Garnish on Soup
Even and Quick Cooking Time
Appearance and Even Cooking Time
4.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Brunoise Cut
What is it used for?
Soups and Stocks
Vegetable Dips & Linear Appeal
Garnish on Soup
Even and Quick Cooking Time
Appearance and Even Cooking Time
5.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Small Dice Cut
What is it used for?
Soups and Stocks
Vegetable Dips & Linear Appeal
Garnish on Soup
Even and Quick Cooking Time
Appearance and Even Cooking Time
6.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Large Dice Cut
What is it used for?
Soups and Stocks
Vegetable Dips & Linear Appeal
Garnish on Soup
Even and Quick Cooking Time
Appearance and Even Cooking Time
7.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Medium Dice Cut
What is it used for?
Soups and Stocks
Vegetable Dips & Linear Appeal
Garnish on Soup
Even and Quick Cooking Time
Appearance and Even Cooking Time
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