Assimilation

1.What do you call to a cut commonly used as a way to cut leafy vegetables into small pieces?

• A.Chiffonade

• B.Chop

• C.Dice

• D.Macedoine

2.Which of the following is not a dice cut?

• A.Brunoise

• B.Medium dice

• C.Small dice

• D.Jarniere

3.What do you call to a vegetable cut that is long, rectangular pieces which appear square when you’re looking at it head on?

• A.Brunoise

• B.Julienne

• C.Paysanne

• D.Slice

4.The following are the reason why knife skills is important EXCEPT:

• A.Presentation

• B.Professional credibility

• C.Uneven cooking

• D.Uniform cutting.

5.Which of the following statement is not true about a dice cut?

• A.Dicing is just like a chopping.

• B.Dice cut has five types: the brunoise, battonet, small dice, medium dice and macedoine.

• C.Dicing is more specific than chopping.

• D.Dice means to cut food into pieces that are even, like a square.