Culinary Knife Cuts Techniques
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Questions and Answers

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?

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

    Define Allumette.

    1/8 x 1/8 x 1-2 inches Matchstick Cut.

    What dimensions define a Batonnet cut?

    <p>1/4 x 1/4 x 2-2 1/2 inches</p> Signup and view all the answers

    What is the size of a Fine Brunoise cut?

    <p>1/16 x 1/16 x 1/16 inches</p> Signup and view all the answers

    What are the dimensions for a Brunoise cut?

    <p>1/8 x 1/8 x 1/8 inches</p> Signup and view all the answers

    What is considered a Small Dice size?

    <p>1/4 x 1/4 x 1/4 inches</p> Signup and view all the answers

    Define Medium Dice.

    <p>1/2 x 1/2 x 1/2 inches</p> Signup and view all the answers

    What are the dimensions for a Large Dice cut?

    <p>3/4 x 3/4 x 3/4 inches</p> Signup and view all the answers

    The Paysanne cut is generally ____ (describe the shape).

    <p>Round cut to desired thickness 1/8 to 1/2 inch.</p> Signup and view all the answers

    Define Chiffonade.

    <p>Ribbons 1/8 thick</p> Signup and view all the answers

    What does it mean to chop?

    <p>Roughly cut, similar size.</p> Signup and view all the answers

    What is the difference between chop and mince?

    <p>Mince is roughly cut, similar size, smaller than chop.</p> Signup and view all the answers

    What shape is a Tourne cut?

    <p>7 sided football</p> Signup and view all the answers

    What is Concassee?

    <p>Peeled, seeded and chopped tomato.</p> Signup and view all the answers

    Define Rondelle.

    <p>Round cut to desired thickness 1/8 to 1/2 inches.</p> Signup and view all the answers

    What are the dimensions for a Lozenge cut?

    <p>Diamond shape 1/2 x 1/2 x 1/8.</p> Signup and view all the answers

    1 gallon = _______ qt.

    <p>4</p> Signup and view all the answers

    1 gallon = __________ pt.

    <p>8</p> Signup and view all the answers

    1 pt = ___________ cups.

    <p>2</p> Signup and view all the answers

    1 cup = ________ tsp.

    <p>48</p> Signup and view all the answers

    1 cup = ______ Tbsp.

    <p>16</p> Signup and view all the answers

    1 Tbsp = _______ tsp.

    <p>3</p> Signup and view all the answers

    1 gal of water = __________ fl. oz.

    <p>128</p> Signup and view all the answers

    1 qt of water = ___________ fl. oz.

    <p>32</p> Signup and view all the answers

    1 pt of water = __________ fl. oz.

    <p>16</p> Signup and view all the answers

    1 cup of water = ____________ fl. oz.

    <p>8</p> Signup and view all the answers

    1 gal = __________ cups.

    <p>16</p> Signup and view all the answers

    1 lb.= ___________ oz.

    <p>16</p> Signup and view all the answers

    1 tbsp of water = ____________ fl. oz.

    <p>0.5</p> Signup and view all the answers

    1 liter of water = ___________ fl. oz.

    <p>33.8</p> Signup and view all the answers

    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.

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