
Culinary
Quiz
•
Special Education
•
10th Grade
•
Practice Problem
•
Hard
Taylor Hollingsworth
FREE Resource
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19 questions
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1.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
what do we use chiffonade for the most
Garnishing and herbs
2.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
whats the oblique cut
An oblique cut is a slicing technique, roll cut
3.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
how do we usually cut carrots
We usually cut carrots into rounds, strips(julienne cut)
4.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
large dice
Large dice are oversized 3/4 dice
5.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Tourne cut
7-sided cut, time consuming, use for presentation
6.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Tourne name
Tour de France
French word for turned
7.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
small dice
1/4 and for vegetables and soups
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