EOPA Culinary arts prep

this cut is thicker than a julienne and measures 2" x 1/ x 1/4.

• batonnet

• chiffonade

• fine julienne

• rondelle

a very small dice made from a julienne cut is known as a

• batonnet

• brunoise

• chiffonade

• rondelle

To roll and cut green leafy vegetables or herbs is known as

• chiffonade

• paysanne

• mincing

• brunoise

the spice that is used the most is

• cinnamon

• basil

• salt

• pepper

the bark, roots, seeds, annd stems of a plant are known as

• seasonings

• herbs

• spices

• blends

the green leaves of plants used to flavor foods are known as

• herbs

• extracts

• seasonings

• spices

a layered dessert usually made of angel food cake, fruit, pudding , and whipped topping is called

• a tripe

• turmpet

• a trifle

• a trivet

tool used to decorate cakes and cookies

• pastry brush

• pastry bag

• pastry wheel

• bench scraper

before it is cooked on a griddle, French toast is dipped in a mixture of

• clarified butter and eggs

• milk and eggs

• egg yolks and bread crumbs

• flour and water

potatoes that are made into home fries

• grated

• peeled

• thinly sliced

• thickly sliced or large-diced