Culinary Knife Cuts and Abbreviations Quiz

Which knife cut produces long, thin matchstick-shaped pieces about 1/8 inch thick?

• Julienne

• Batonnet

• Brunoise

• Chiffonade

The Brunoise cut is typically derived from which other cut?

• Chiffonade

• Julienne

• Batonnet

• Paysanne

A Batonnet is approximately what size?

• 1/8 x 1/8 x 2 inches

• 1/4 x 1/4 x 2 inches

• 1/2 x 1/2 x 2 inches

• 3/4 x 3/4 x 2 inches

Which cut is used for finely shredding herbs and leafy greens?

• Julienne

• Chiffonade

• Paysanne

• Tourne

The term “Rondelle” refers to:

• Square dice cut

• Thin round slices

• Long matchstick cuts

• Diagonal slices

Which knife cut results in cubes that are 1/8 inch on each side?

• Brunoise

• Small dice

• Medium dice

• Large dice

Which of the following is the smallest dice cut?

• Brunoise

• Small dice

• Medium dice

• Large dice

Diagonal cuts are often used for which ingredient?

• Meat

• Bread

• Carrots and celery

• Herbs

Which cut is typically 3/4 inch x 3/4 inch x 3/4 inch?

• Brunoise

• Small dice

• Medium dice

• Large dice

Which cut is also known as an oblique cut?

• Rondelle

• Chiffonade

• Diagonal roll cut

• Batonnet