btb klp 4

Which of the following cutting techniques is used to create long, thin strips resembling matchsticks, usually for garnishing?

• A. Brunoise

• B. Paysanne

• C. Mecedoine

• D. Julienne

what is the main purpose of using mise en place in cooking?

• A. To reduce the number of ingredients needd

• B. To add flavor to the dish

• C. To increase the portion sizes of ingredients

• D. To save time during meal prep by having everything ready beforehand

Which cutting technique results in very small cubes, typically between 1 to 3 millimeters, often used for garnishing?

• A. Jardiniere

• B. Round

• C. Chiffonade

• D. Brunoise

what is one of the key benefits of marinating food before cooking?

• A. it shortens cooking time

• B. it enhances the visual appearance of food

• C. it prevents the food from losing moisture during cooking

• D. it help flavors penetrate and can tenderize meat

the paysanne cutting technique is characterized by:

• A. cutting vegetables into matchstick-like strips

• B. cutting vegetables into small dice (2x2cm)

• C. cutting vegetables into diamond-shaped pieces

• D. cutting vegetables into thin slices typically 1-2 mm thick and 1 cm in shape

which of the following is not a benefit of mise en place

• A. reducing kitchen stress during cooking

• B. ensuring even cooking by preparing uniform ingredients

• C. allowing cooks to fokus on cooking without interruptions

• D. automatically improving the flavor of ingredients

what does the term “chiffonade” refer to in cutting techniques

• A. cutting vegetables into large cubes

• B. slicing vegetables into thin, circular pieces

• C. cutting vegetables into thick sticks

• D. finely shredding leafy vegetables for garnishing or as a base

why is consistency in ingredient size important when using mise en place

• A. it makes the dish look more attractive

• B. it reduces the number of ingredients needed

• C. it increases the flavor of the ingredients

• D. it ensures that ingredients cook evenly an at the same date

what is the name of this cut

• A. half barrel

• B. jardiniere

• C. chifoonade answe

• D. lozanges

what is the name of this cut?

• A. lozanges

• B. barrel

• C. macedoine

• D. wedges