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NOCTI Culinary Arts Level 2 Knife Skills 4%: Cuts

Total questions: 87

Worksheet time: 44mins

Name
Class
Date
1.

What is the size of a Julienne cut?

a)

2mm x 2mm x 2mm

b)

2mm x 2mm x 5cm

c)

1cm x 1cm x 5cm

d)

2cm x 2cm x 5cm

2.

Which cut is often used as a base for dicing into smaller cubes?

a)

Chiffonade

b)

Julienne

c)

Batonnet

d)

Allumette

3.

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

a)

The shape

b)

The cooking method

c)

The size

d)

The vegetables it is used on

4.

Chiffonade is a technique most commonly used for:

a)

Root vegetables

b)

Leafy vegetables

c)

Fruits

d)

Meats

5.

What is the size of a Medium Dice?

a)

1/4 inch x 1/4 inch x 1/4 inch

b)

1/2 inch x 1/2 inch x 1/2 inch

c)

3/4 inch x 3/4 inch x 3/4 inch

d)

1 inch x 1 inch x 1 inch

6.

Which cut is similar in shape to Julienne but larger, often used for French fries?

a)

Batonnet

b)

Brunoise

c)

Chiffonade

d)

Allumette

7.

The term "mince" is best described as:

a)

Cutting into long, thin strips

b)

Cutting into uniform square pieces

c)

Cutting into very small pieces, finer than a dice

d)

Rolling leafy vegetables and slicing them thinly

8.

What is the size of a Large Dice?

a)

1/2 inch x 1/2 inch x 1/2 inch

b)

3/4 inch x 3/4 inch x 3/4 inch

c)

1 inch x 1 inch x 1 inch

d)

1.5 inches x 1.5 inches x 1.5 inches

9.

Which of the following cuts is not a type of dice?

a)

Brunoise

b)

Julienne

c)

Small Dice

d)

Medium Dice

10.

The Allumette cut is essentially a thinner version of which other cut?

a)

Julienne

b)

Batonnet

c)

Brunoise

d)

Large Dice

11.

What is the primary use of the Chiffonade technique?

a)

To create thin strips of leafy vegetables for garnishes

b)

To dice vegetables for soups

c)

To slice meats thinly for stir-fry

d)

To prepare potatoes for frying

12.

Which cut would be most appropriate for a mirepoix?

a)

Julienne

b)

Brunoise

c)

Medium Dice

d)

Chiffonade

13.

The size of a Small Dice is:

a)

1/4 inch x 1/4 inch x 1/4 inch

b)

1/2 inch x 1/2 inch x 1/2 inch

c)

3/4 inch x 3/4 inch x 3/4 inch

d)

1 inch x 1 inch x 1 inch

14.

Which cutting technique is primarily used for herbs and leafy vegetables to create ribbons?

a)

Julienne

b)

Chiffonade

c)

Mince

d)

Slice

15.

What is the main purpose of the Batonnet cut before proceeding to other cuts?

a)

To create a base for dicing into smaller cubes

b)

To prepare vegetables for stir-fry

c)

To garnish dishes

d)

To prepare ingredients for stock

16.

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

a)

Mince

b)

Chop

c)

Pare

d)

Slice

17.

Which knife cut is thin, flat pieces

a)

Julienne

b)

Slice

c)

Batonnet

d)

Dice

18.

Which cut resembles a thin ribbon and is used for leafy vegetables?

a)

Batonnet

b)

Julienne

c)

Chiffonade

d)

Allumette

19.

What is the round cut for vegetables?

a)

Rondelle

b)

Julienne

c)

Paysanne

d)

Chiffonade

20.

What cut is 1/8" x 1/8" by 2 1/2 length?

a)

Julienne

b)

Batonnet

c)

Tournee

21.

What cut is very small and in irregular pieces?

a)

Dice

b)

Brunoise

c)

Mince

22.
To cut food into large, thick or thin, flat pieces using a sawing motion while gently pressing down is to:
a)
shred
b)
slice
c)
pare
23.

Which vegetable cut measures 1/4" by 1/4" by 2 1/2"?

a)

Julienne

b)

Batonnet

c)

Brunoise

24.

Which vegetable cut measures 1/8" by 1/8" and is made by turning a julienne and cutting the ends?

a)

Brunoise

b)

Batonnet

c)

Dice

25.

What vegetable cut is 1/4" cube?

a)

Small Dice

b)

Mince

c)

Paysanne

26.

What vegetable cut is a 1/2" cube?

a)

Julienne

b)

Medium Dice

c)

Mince

27.

What is a rule for cutting fruits and vegetables?

a)

Chop in half to create a flat surface

b)

Peel the skin off before cutting

c)

Cut into cubes or slices

d)

Boil the fruits and vegetables before cutting

28.

What is the first step in creating small dice?

a)

Cutting the item into manageable pieces

b)

Squaring off the item

c)

Topping and tailing the item

d)

Peeling the vegetables

29.

What is the size of the bata nay cut?

a)

1 inch by 1 inch

b)

1/2 inch by 1/2 inch

c)

3/4 inch by 3/4 inch

d)

1/4 inch by 1/4 inch

30.

What is the purpose of the chiffonade technique?

a)

To make large oblique cuts

b)

To cut vegetables into julienne strips

c)

To create thin matchstick cuts

d)

To thinly slice tender leafy greens or herbs

31.

What is the smallest size for the julienne cut?

a)

1/8 inch

b)

1/4 inch

c)

1 inch

d)

1/2 inch

32.

What is the culinary name for the coin cut?

a)

Brunoise

b)

Half moon

c)

Julienne

d)

Rondelle

33.

What is the recommended cook time for small dice?

a)

Less than 30 minutes

b)

Between 30 minutes and 1 hour

c)

Between 1 and 3 hours

d)

More than 3 hours

34.

What is the recommended cook time for large dice?

a)

Between 1 and 3 hours

b)

Between 30 minutes and 1 hour

c)

Less than 30 minutes

d)

More than 3 hours

35.

What is the size of a brunoise cut?

a)

1/2 inch x 1/2 inch x 1/2 inch

b)

1/4 inch x 1/4 inch x 1/4 inch

c)

3/4 inch x 3/4 inch x 3/4 inch

d)

1/8 inch x 1/8 inch x 1/8 inch

36.

What is the size of a julienne cut?

a)

1/4 inch x 1/4 inch x 1/4 inch

b)

3/4 inch x 3/4 inch x 3/4 inch

c)

1/8 inch x 1/8 inch x 1-2 inches

d)

1/2 inch x 1/2 inch x 1/2 inch

37.

What is the size of a small dice cut?

a)

3/4 inch x 3/4 inch x 3/4 inch

b)

1/4 inch x 1/4 inch x 1/4 inch

c)

1/2 inch x 1/2 inch x 1/2 inch

d)

1/8 inch x 1/8 inch x 1/8 inch

38.

What is the size of a batonnet cut?

a)

3/4 inch x 3/4 inch x 3/4 inch

b)

1/2 inch x 1/2 inch x 1/2 inch

c)

1/4 inch x 1/4 inch x 1/4 inch

d)

1/8 inch x 1/8 inch x 1-2 inches

39.

What is the technique used for oblique cut?

a)

Cut on a diagonal, rolled 180, then cut same diagonal

b)

Cut into stick-shaped pieces, approximately 1/8 inch x 1/8 inch x 1-2 inches

c)

Cut into matchsticks shapes of ¼ inch x ¼ inch x 2 inches

d)

Cut into cubes of 1/8 inch x 1/8 inch x 1/8 inch

40.

what kind of cut is this?

a)

dice

b)

mince

c)

strips

d)

julienne

41.

What kind of cut is this?

a)

dice

b)

mince

c)

julienne

d)

tiny cut

42.

What kind of cut is this?

a)

square

b)

dice

c)

clean

d)

mince

43.

Why is the hand-claw technique important when cutting?

a)

Keeps fingers from cramping

b)

Prevents strain on wrist

c)

Keeps food sanitary

d)

Guides food and prevents cuts

44.

Similar to Julienne but larger

a)

Brunoise

b)

Diagonal

c)

Battonnet

d)

Tournee

45.

Why is it important to cut foods into uniform shapes?

a)

Improves flavors

b)

Conserves nutrients

c)

Ensure that the foods are safe to eat

d)

Helps cooks food evenly

46.
Which cut is not considered a classical knife cut?
a)
A Batonnet
b)
B Concasse
c)
C Julienne
d)
D Small dice
47.
What is the name of the knife grip in which you bend the fingers of the guiding hand inward toward the palm and hold the thumb well back?
a)
Guiding hand grip
b)
Safe knife grip
c)
Fist grip
d)
Claw grip
48.

A Brunoise dice cut results from what other cutting technique?

a)

Julienne

b)

Batonnet

c)

Rondelle

d)

Chaffonade

49.

What is the standard measurement for a Batonnet cut?

a)

1/8"

b)

1/4"

c)

3/4"

d)

1/2"

50.

You can make a dice cut using which TWO techniques?

a)

Rondelle and Julienne

b)

Julienne and Batonnet

c)

Batonnet and Brunoise

d)

Julienne and Chaffonade

51.

What type of cut is this?

a)

Chiffonade

b)

Julienne

c)

Brunoise

d)

Batonnet

52.

What type of cut is shown?

a)

Julienne

b)

Brunoise

c)

Batonnet

d)

Rondelle

53.

What type of cut is this?

a)

Brunoise

b)

Batonnet

c)

Julienne

d)

Dice (small)

54.

What type of cut is this?

a)

Round

b)

Brunoise

c)

Rondelle

d)

Julienne

55.

What are the 3 basic techniques used to cut food?

a)

slicing, dicing, mincing

b)

slicing, cutting, cubes

c)

cutting, slicing, cut

d)

slicing, mincing, trimming

56.

Finely sliced or shredded leafy veggies is commonly made using what type of cutting technique?

a)

Mincing

b)

Rondelle

c)

Chaffonade

d)

Julienne

57.

Mincing is commonly used for what type of food?

a)

Spinach

b)

Carrots

c)

Shallots

d)

Garlic

58.

use the _________ technique to protect fingers while cutting foods.

a)

Claw grip

b)

flat fingers

c)

Nuckle grip

d)

Palm grip

59.

True or false: a mince is smaller than a course chop.

a)

True

b)

False

60.

What size is a minced food?

a)

Large, irregular sized pieces

b)

Medium, irregular sized pieces

c)

Very small, irregular sized pieces

61.

What types of food would a chiffonade cut be appropriate for?

a)

Breads

b)

Carrots

c)

Meats

d)

Herbs

62.

Which knife is useful for cutting breads and pastries?

a)

Utility knife

b)

Serrated knife

c)

Paring knife

d)

Chef knife

63.

A knife does a better job of cutting or slicing food when it is sharp?

a)

True

b)

False

64.

What type of cut is this?

a)

Chiffonade

b)

Julienne

c)

Dice

d)

Mince

65.

Finely sliced or shredded leafy veggies or herbs, especially basil, is commonly made using what type of cutting technique?

a)

Mincing

b)

Slicing

c)

Chiffonade

d)

Julienne

66.
What Knife Cut?
a)
Dice
b)
Julienne
c)
Large Chop
d)
Mince
67.

Which is the correct way to hold a knife?

a)

#1

b)

#2

c)

#3

68.
Cut into irregular pieces.
a)
Mince
b)
Chop
c)
Dice
d)
Cube
69.

What is the difference between a large, medium, & small dice?

a)

Type of vegetable being used

b)

Type of knife being used

c)

The measurements

d)

Sharpness of the knife

70.
Cut into thin flat round pieces. ex. carrots or potatoes
a)
Chop
b)
Mince
c)
Slice
d)
Dice
71.
The smallest dice.  1/8 x 1/8 x 1/8
a)
Julienne
b)
Small dice
c)
Medium dice
d)
brunoise
72.
1/8 x 1/8 x 2-3 inch matchstick pieces
a)
Brunoise
b)
Julienne
c)
Small cube
d)
Baton
73.
1/4 x 1/4 x 1/4 dice
a)
Small 
b)
Medium
c)
Large 
d)
Brunoise
74.
1/2 x 1/2 x 1/2 dice
a)
Small
b)
Medium
c)
Large
d)
Brunoise
75.
3/4 x 3/4 x 3/4 dice cut
a)
Small
b)
Medium
c)
Large 
d)
Brunoise
76.
What Knife Cut?
a)
Dice
b)
Julienne
c)
Large Chop
d)
Mince
77.
What Knife Cut?
a)
Cube
b)
Dice
c)
Julienne
d)
Strips
78.

Chopping and mincing can be used interchangeably in a recipe because they are the same type of cut.

a)

True

b)

False

79.

What kind of cut is this?

a)

Batonnette

b)

Bruinoise

c)

Rondelle

d)

Juilenne

80.

This cut is 1/8 in. x 1/8 in. x 1/8 in

a)

Battonette

b)

Brunoise

c)

Juilenne

d)

Rondelle

81.

This is the smallest stick cut

a)

Battonette

b)

Juilenne

c)

Brunoise

d)

Rondelle

82.

This cut is 1/4 in. x 1/4 in. x 2 1/2 - 3 in.

a)

Batonnette

b)

Bruniose

c)

Juilenne

d)

Rondelle

83.

Which of the following is defined as being a cut that is 1/16 of an inch, squared

a)

concasse

b)

fine dice

c)

fine brunoise

d)

fine julienne

84.

This cut is 1/8 in. x 1/8 in. x 1/8 in

a)

Battonette

b)

Brunoise

c)

Juilenne

d)

Rondelle

85.

This is the smallest stick cut

a)

Battonette

b)

Juilenne

c)

Brunoise

d)

Rondelle

86.

A Batonnet is a _________ shaped cut.

a)

"french fry"

b)

Cube

c)

Very fine matchstick

d)

Very fine cube

87.

What cut is this?

a)

Rondelle

b)

Brunoise

c)

Tourne

d)

Batonnet

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