NOCTI Culinary Arts Level 2 Knife Skills 4%: Cuts

The size of a Small Dice is:

• 1/4 inch x 1/4 inch x 1/4 inch

• 1/2 inch x 1/2 inch x 1/2 inch

• 3/4 inch x 3/4 inch x 3/4 inch

• 1 inch x 1 inch x 1 inch

What vegetable cut is a 1/2" cube?

• Julienne

• Medium Dice

• Mince

What is the first step in creating small dice?

• Cutting the item into manageable pieces

• Squaring off the item

• Topping and tailing the item

• Peeling the vegetables

What is the primary use of the Chiffonade technique?

• To create thin strips of leafy vegetables for garnishes

• To dice vegetables for soups

• To slice meats thinly for stir-fry

• To prepare potatoes for frying

What is the size of a small dice cut?

• 3/4 inch x 3/4 inch x 3/4 inch

• 1/4 inch x 1/4 inch x 1/4 inch

• 1/2 inch x 1/2 inch x 1/2 inch

• 1/8 inch x 1/8 inch x 1/8 inch

Which knife cut is thin, flat pieces

• Julienne

• Slice

• Batonnet

• Dice

Similar to Julienne but larger

• Brunoise

• Diagonal

• Battonnet

• Tournee

To cut food as small as possible into very fine pieces.

• Mince

• Chop

• Pare

• Slice

What is the size of the bata nay cut?

• 1 inch by 1 inch

• 1/2 inch by 1/2 inch

• 3/4 inch by 3/4 inch

• 1/4 inch by 1/4 inch

What is the primary difference between a Brunoise and a Small Dice?

• The shape

• The cooking method

• The size

• The vegetables it is used on