Basic Knife Skills Quiz

What is the size of a large dice?

• 1-inch

• 1/4-inch

• 3/4-inch

• 1/2-inch

What does 'paste' refer to in cooking?

• Crushed garlic

• Sliced onions

• Chopped vegetables

• Diced tomatoes

What shape do rondelle slices create?

• Rectangle

• Triangle

• Oval

• Square

What is the thickness of a batonnet?

• 3/4-inch

• 1/2-inch

• 1/4-inch

• 1/8-inch

What is the julienne cut also known as?

• Batonnet

• Matchstick

• Brunoise

• Chiffonade

What does shredding refer to?

• Thick sticks

• Smooth paste

• Inconsistent julienne shape

• Uniform slices

What is chiffonade used for?

• Dicing vegetables

• Creating thin ribbons of leafy greens

• Cutting vegetables into sticks

• Making a paste

What is the size of a brunoise cut?

• 3 millimeters to 1/8-inch

• 3/8-inch

• 1/4-inch

• 1/2-inch

What is the primary characteristic of a bias cut?

• Ribbons of greens

• Uniform cubes

• Diagonal slices

• Thick sticks

What is the length of a julienne cut?

• 4 inches

• 3 inches

• 2 inches

• 1 inch