Knife Cut Definitions

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Author:
snshn425
ID:
105737
Filename:
Knife Cut Definitions
Updated:
2011-10-02 11:10:04
Tags:
Culinary Foundations Assessment1
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Description:
These are definitions of cuts we've learned so far for Assessment 1
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  1. What is the dimensions of a julienne cut?
    1/8" x 1/8" x L
  2. If you cube a julienne, what do you get?
    Brunoise
  3. What kind of cut is a cheveux?
    It is a really think cut where you should be able to see the knife as you are cutting. Smaller than julienne and paille.
  4. What cut is between julienne and cheveux?
    Paille
  5. What cut is between a julienne and batonnet and literally means "matchstick" in French?
    Allumette
  6. What is the dimensions of batonnet?
    1/4" x 1/4" x L
  7. What do you get when you cube a batonnet?
    Small dice
  8. What is the dimensions of a matignon?
    1/2" x 1/2" x L
  9. What do you get when you cube a matignon?
    Medium dice
  10. What is the order of the cuts from thinnest to thickest?
    • cheveux
    • paille
    • julienne
    • allumette
    • batonnet
    • matignon
  11. What tourne cut has 7 sides and used the whole potato?
    Pommes de terre Chateau
  12. What tourne cut has 5 sides with one side being flat?
    Pommes de terre Fondant
  13. What tourne cut has 7 sides and uses a potato cut lengthwise?
    Pommes de terre Nature
  14. What tourne cut has 7 sides and can get 8 pieces from a potato?
    Pommes de terre Cocette
  15. What is the dimension of the Pommes de terre Cocette?
    2" L x 3/4" diameter at the fattest part

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