Podcast
Questions and Answers
Which cutting technique would be MOST appropriate for preparing vegetables for a mirepoix (a mix of diced vegetables used as a flavor base)?
Which cutting technique would be MOST appropriate for preparing vegetables for a mirepoix (a mix of diced vegetables used as a flavor base)?
- Julienne
- Chop
- Slice
- Dice (correct)
Mincing and pureeing are essentially the same cutting techniques, both resulting in very fine pieces.
Mincing and pureeing are essentially the same cutting techniques, both resulting in very fine pieces.
False (B)
Describe a scenario where you would choose to 'chop' vegetables instead of using a more precise cutting technique like 'dicing'.
Describe a scenario where you would choose to 'chop' vegetables instead of using a more precise cutting technique like 'dicing'.
When appearance isn't important, for example: making stock.
To prepare carrots for a salad, you would cut them into thin, matchstick-like shapes using the technique known as ______.
To prepare carrots for a salad, you would cut them into thin, matchstick-like shapes using the technique known as ______.
Match the cutting technique with its MOST suitable application.
Match the cutting technique with its MOST suitable application.
A chef needs to quickly reduce a large quantity of garlic to a very fine paste for a delicate sauce. Which technique is MOST suitable?
A chef needs to quickly reduce a large quantity of garlic to a very fine paste for a delicate sauce. Which technique is MOST suitable?
The primary difference between 'slicing' and 'dicing' is that slicing always results in thinner pieces than dicing.
The primary difference between 'slicing' and 'dicing' is that slicing always results in thinner pieces than dicing.
Explain why uniformity in cutting techniques, such as dicing, is important in cooking.
Explain why uniformity in cutting techniques, such as dicing, is important in cooking.
If a recipe calls for you to remove the outer layer of a potato, you would ______ it.
If a recipe calls for you to remove the outer layer of a potato, you would ______ it.
Which cutting technique results in pieces that are threadlike and longer than a matchstick?
Which cutting technique results in pieces that are threadlike and longer than a matchstick?
Flashcards
Slice
Slice
To cut into uniform pieces.
Chop
Chop
To cut into pieces of no specific shape.
Dice
Dice
To cut into uniform cubes.
Mince
Mince
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Puree
Puree
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Julienne
Julienne
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Grate
Grate
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Baton
Baton
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Wedge
Wedge
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Peel
Peel
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Study Notes
- Slice: Cutting into uniform pieces.
- Chop: Cutting into pieces without specific shape.
- Dice: Cutting into uniform cubes.
- Mince: Chopping very fine.
- Puree: Mincing extremely fine.
- Julienne: Cutting into threadlike pieces longer than a matchstick.
- Grate: Producing uneven small shreds.
- Baton: Cutting into sticks longer than 2 inches.
- Wedge: Cutting into wedge-like shapes, such as for tomatoes or lemons.
- Peel: Removing the outer layer.
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Description
Learn common techniques in cooking preparation. This set covers various cutting, chopping, and peeling methods used in the kitchen. Master these terms to improve your culinary skills.
