Test II

Which market form of vegetables is known for its convenience and longer shelf life but may contain added sodium or preservatives?

• a) Fresh vegetables

• b) Frozen vegetables

• c) Canned vegetables

• d) Dried vegetables

What term refers to cutting vegetables into thin, even strips with a uniform length?

• a) Julienne

• b) Brunoise

• c) Paysanne

• d) Mince

Which knife cut technique involves cutting vegetables into small, rectangular shapes?

• a) Paysanne

• b) Brunoise

• c) Mince

• d) Julienne

What knife cut technique involves cutting vegetables into long, thin strips?

• a) Julienne

• b) Brunoise

• c) Chiffonade

• d) Mince

Which knife cut technique involves cutting vegetables into thin, round slices?

• a) Brunoise

• b) Paysanne

• c) Tourne

• d) Diagonal Slice

What type of vegetables have had their moisture removed through drying methods and are often used in soups and stews?

• a) Fresh vegetables

• b) Frozen vegetables

• c) Canned vegetables

• d) Dried vegetables

What term describes cutting vegetables into thin, oblong shapes with pointed ends?

• a) Paysanne

• b) Tourne

• c) Chiffonade

• d) Mince

Which knife cut technique produces square-shaped vegetables with rounded edges?

• a) Paysanne

• b) Julienne

• c) Brunoise

• d) Tourne

Which knife cut technique results in thinly sliced vegetables in a half-moon shape?

• a) Chiffonade

• b) Brunoise

• c) Tourne

• d) Diagonal Slice

Which market form of vegetables is prized for its flavor, texture, and nutritional value but has a shorter shelf life compared to other forms?

• a) Fresh vegetables

• b) Frozen vegetables

• c) Canned vegetables

• d) Dried vegetables