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WorksheetsCulinary
Total questions: 19
Worksheet time: 10mins
what do we use chiffonade for the most
Garnishing and herbs
whats the oblique cut
An oblique cut is a slicing technique, roll cut
how do we usually cut carrots
We usually cut carrots into rounds, strips(julienne cut)
large dice
Large dice are oversized 3/4 dice
Tourne cut
7-sided cut, time consuming, use for presentation
Tourne name
Tour de France
French word for turned
small dice
1/4 and for vegetables and soups
whats a common mistake when cutting
fingers are flat on cutting board
cleaver
used for vegetables and meat
who uses the cleaver knife
butchers to cut though bone
oyster knife
stubby and use for shucking oysters
when holding you knife you should have a
how do we secure the cutting board
Use a damp paper towel or non-slip mat under the cutting board.
whats a clam knife
A clam knife is a short blunt tool used for opening clams.
who uses the boning knife the most
what is the boning knife
A boning knife is a kitchen knife used for sperating from meat and its 6in.
whats a paring knife
A paring knife is a 2in long knife with sharp blade
if a recipe dose specify how big to cut something how large should you cut
medium size cut
whats a medium cut
A medium cut is a 1/2 in cut and its good with any recipe that dose not specify
