Culinary Cuts Quiz

What is the size of a Batonnet cut?

• 2 x ½ x ¼ inches

• ½ x ½ x ½ inches

• ¾ x ¾ x ¾ inches

• ¼ x ¼ x ¼ inches

Which cut is described as a dice cut measuring ⅛ x ⅛ x ⅛ inches?

• Julienne

• Brunoise

• Large Dice

• Rondelle

What is the process of chopping food into very fine pieces called?

• Dicing

• Mincing

• Slicing

• Chopping

Which cut is a round slice cut from round food such as carrots?

• Paysanne

• Rondelle

• Julienne

• Batonnet

What is the size of a Large Dice cut?

• ½ x ½ x ½ inches

• ¾ x ¾ x ¾ inches

• 2 x ½ x ¼ inches

• ⅛ x ⅛ x ⅛ inches

What is the size of a brunoise cut?

• 1/8 inch (3 x 3 x 3 mm)

• 1/4 inch (6 x 6 x 6 mm)

• 1/2 inch (12 x 12 x 12 mm)

• 1 inch (25 x 25 x 25 mm)

What is a 'Tourne' in culinary terms?

• A vegetable cut into cubes

• A vegetable that has been pared into a seven-sided football shape

• A vegetable sliced into thin strips

• A vegetable diced into small squares

Which of the following is a duty of the Head Chef in the LTHS Kitchen Brigade?

• Gather Equipment/Utensils

• Sweep floor, throw away trash

• Gather ingredients/supp;lies needed for tray

• Help wash or dry dishes, if needed

Which of the following is a duty of the Sous Chef in the LTHS Kitchen Brigade?

• Mix, measure, and cook food

• Directs members to cooperate, looks over lab

• Gather equipment found in the kitchen

• Clean Stove top

What is the first task of the Organization Chef?

• Clean countertops, cabinets, and stovetops with cleaner

• Get out linens (dishtowels, napkins, and placemats)

• Fill up flour and sugar canisters, if needed

• Prepare beverages, set table