Culinary Techniques and Ingredients

Culinary Techniques and Ingredients

12th Grade

15 Qs

quiz-placeholder

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Culinary Techniques and Ingredients

Culinary Techniques and Ingredients

Assessment

Quiz

Other

12th Grade

Medium

Created by

Jeremy Miller

Used 1+ times

FREE Resource

15 questions

Show all answers

1.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What is the size of a julienne cut?

1/8 x 1/8 x 2

1/8 x 1/8 x 1/8

1/16 x 1/16 x 2

1/16 x 1/16 x 1/16

2.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What is the size of a fine brunoise cut?

1/8 x 1/8 x 2

1/8 x 1/8 x 1/8

1/16 x 1/16 x 2

1/16 x 1/16 x 1/16

3.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What is the size of a batonette cut?

1/8 x 1/8 x 2

1/8 x 1/8 x 1/8

1/4 x 1/4 x 2

1/4 x 1/4 x 1/4

4.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What is the size of a medium dice cut?

1/8 x 1/8 x 2

1/8 x 1/8 x 1/8

1/2 x 1/2 x 1/2

3/4 x 3/4 x 3/4

5.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What is the size of a tourne cut?

1/8 x 1/8 x 2

1/8 x 1/8 x 1/8

3/4" diameter x 2

1/2 x 1/2 x 1/2

6.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What is the term for a herb or leaf that is rolled and sliced thinly?

Julienne

Brunoise

Chiffonade

Concasse

7.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What is the term for having everything prepared and in its place before cooking?

Julienne

Brunoise

Mise en place

Emulsification

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