Julienne Cut in French Cooking

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What is the French term for thin strips of vegetables, meat, or fruit?

Rondelle

Batonnet

Paysanne

Julienne (correct)

What are the typical measurements for a batonnet cut?

1/2-inch by 1/2-inch, 4 to 5 inches long

1/4-inch by 1/4-inch, 2 to 3 inches long (correct)

1-inch by 1-inch, 6 to 8 inches long

1/8-inch by 1/16-inch, 3 inches long

What is the French term for round or oval, flat pieces created by cutting a cylindrical vegetable crosswise?

Paysanne

Julienne

Batonnet

Rondelle (correct)

Which of the following vegetables is commonly julienned?

Carrots Signup and view all the answers

What is the meaning of the French term 'paysanne' in relation to vegetable cuts?

Flat squares, rounds, or triangles Signup and view all the answers

What is the purpose of a batonnet cut?

To create larger pieces for roasting or sautéing Signup and view all the answers

What does the term 'paysanne' mean in relation to vegetable cutting techniques?

Country-style Signup and view all the answers

Which cutting technique involves slicing leafy vegetables or herbs into long, thin strips?

Chiffonade Signup and view all the answers

What is the purpose of the brunoise cutting technique?

Making sauces like tomato concasse Signup and view all the answers

Which vegetable cutting technique results in oblong, seven-sided football-like shapes?

Tourner Signup and view all the answers

What differentiates a brunoise from a mince?

Mince is any cut smaller than brunoise. Signup and view all the answers

Which technique involves dicing julienned vegetable strips into even 3mm cubes?

Brunoise Signup and view all the answers

Julienne Cut in French Cooking

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Questions and Answers

What is the French term for thin strips of vegetables, meat, or fruit?

What are the typical measurements for a batonnet cut?

What is the French term for round or oval, flat pieces created by cutting a cylindrical vegetable crosswise?

Which of the following vegetables is commonly julienned?

What is the meaning of the French term 'paysanne' in relation to vegetable cuts?

What is the purpose of a batonnet cut?

What does the term 'paysanne' mean in relation to vegetable cutting techniques?

Which cutting technique involves slicing leafy vegetables or herbs into long, thin strips?

What is the purpose of the brunoise cutting technique?

Which vegetable cutting technique results in oblong, seven-sided football-like shapes?

What differentiates a brunoise from a mince?

Which technique involves dicing julienned vegetable strips into even 3mm cubes?

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