Podcast
Questions and Answers
What is the size of Fine Julienne cut?
What is the size of Fine Julienne cut?
- 1/2 x 1/2 x 1/2 inches
- 1/4 x 1/4 x 2-2 1/2 inches
- 1/8 x 1/8 x 1-2 inches
- 1/16 x 1/16 x 1-2 inches (correct)
What is the size of a Julienne cut?
What is the size of a Julienne cut?
1/8 x 1/8 x 1-2 inches
Define Allumette.
Define Allumette.
1/8 x 1/8 x 1-2 inches Matchstick Cut.
What dimensions define a Batonnet cut?
What dimensions define a Batonnet cut?
What is the size of a Fine Brunoise cut?
What is the size of a Fine Brunoise cut?
What are the dimensions for a Brunoise cut?
What are the dimensions for a Brunoise cut?
What is considered a Small Dice size?
What is considered a Small Dice size?
Define Medium Dice.
Define Medium Dice.
What are the dimensions for a Large Dice cut?
What are the dimensions for a Large Dice cut?
The Paysanne cut is generally ____ (describe the shape).
The Paysanne cut is generally ____ (describe the shape).
Define Chiffonade.
Define Chiffonade.
What does it mean to chop?
What does it mean to chop?
What is the difference between chop and mince?
What is the difference between chop and mince?
What shape is a Tourne cut?
What shape is a Tourne cut?
What is Concassee?
What is Concassee?
Define Rondelle.
Define Rondelle.
What are the dimensions for a Lozenge cut?
What are the dimensions for a Lozenge cut?
1 gallon = _______ qt.
1 gallon = _______ qt.
1 gallon = __________ pt.
1 gallon = __________ pt.
1 pt = ___________ cups.
1 pt = ___________ cups.
1 cup = ________ tsp.
1 cup = ________ tsp.
1 cup = ______ Tbsp.
1 cup = ______ Tbsp.
1 Tbsp = _______ tsp.
1 Tbsp = _______ tsp.
1 gal of water = __________ fl. oz.
1 gal of water = __________ fl. oz.
1 qt of water = ___________ fl. oz.
1 qt of water = ___________ fl. oz.
1 pt of water = __________ fl. oz.
1 pt of water = __________ fl. oz.
1 cup of water = ____________ fl. oz.
1 cup of water = ____________ fl. oz.
1 gal = __________ cups.
1 gal = __________ cups.
1 lb.= ___________ oz.
1 lb.= ___________ oz.
1 tbsp of water = ____________ fl. oz.
1 tbsp of water = ____________ fl. oz.
1 liter of water = ___________ fl. oz.
1 liter of water = ___________ fl. oz.
Study Notes
Knife Cuts
- Fine Julienne: Cut dimensions 1/16 x 1/16 x 1-2 inches; resembles matchsticks.
- Julienne: Cut dimensions 1/8 x 1/8 x 1-2 inches; traditional matchstick format.
- Allumette: Similar to Julienne, specifically refers to potatoes, at 1/8 x 1/8 x 1-2 inches.
- Batonnet: Larger matchstick cut with dimensions 1/4 x 1/4 x 2-2 1/2 inches.
- Fine Brunoise: Small dice cut of 1/16 x 1/16 x 1/16 inches.
- Brunoise: Dice cut measuring 1/8 x 1/8 x 1/8 inches.
- Small Dice: Cut size of 1/4 x 1/4 x 1/4 inches, used for uniform pieces.
- Medium Dice: Medium-sized cubes measuring 1/2 x 1/2 x 1/2 inches.
- Large Dice: Cube dimensions of 3/4 x 3/4 x 3/4 inches.
- Paysanne: Cut with dimensions of 1/2 x 1/2 x 1/8 inches, typically for flat or thin pieces.
- Chiffonade: Technique creating ribbons from leafy greens or herbs, cut to 1/8 inch thick.
- Chop: Rough cut technique yielding pieces that are similar in size.
- Mince: Smaller than chop, finely cut to similar sizes but denotes smaller pieces.
- Tourne: Seven-sided football-shaped cut that enhances presentation.
- Concassee: Peeled, seeded, and chopped tomato, often used in sauces.
- Rondelle: Round cut varying in thickness from 1/8 to 1/2 inch.
- Lozenge: Diamond-shaped cut with dimensions 1/2 x 1/2 x 1/8 inches.
Measurements
-
Volume Conversions:
- 1 gallon = 4 quarts
- 1 gallon = 8 pints
- 1 pint = 2 cups
- 1 cup = 48 teaspoons
- 1 cup = 16 tablespoons
- 1 tablespoon = 3 teaspoons
- 1 gallon of water = 128 fluid ounces
- 1 quart of water = 32 fluid ounces
- 1 pint of water = 16 fluid ounces
- 1 cup of water = 8 fluid ounces
- 1 gallon = 16 cups
-
Weight Conversions:
- 1 pound = 16 ounces
- 1 tablespoon of water = specific fluid ounces (not provided)
- 1 liter of water = 33.8 fluid ounces
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Description
Test your knowledge on various knife cutting techniques essential for culinary skills. From Fine Julienne to Chiffonade, learn the specific dimensions and applications of each cut. Perfect for aspiring chefs wanting to master the art of precise knife work.
