Chapter 6: Phase 1- Knife Skills

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Author:
jamesmcelwain
ID:
288212
Filename:
Chapter 6: Phase 1- Knife Skills
Updated:
2014-11-05 05:22:08
Tags:
slicing dicing chop
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Description:
Chapter 6 review
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  1. To finely slice or shred leafy vegetables or herbs
    Chiffonade
  2. These cuts are oval shaped slices
    Diagonals
  3. This cut produces small pieces with two angle-cut sides by rolling the stock.
    Oblique cut or rolling cut
  4. This cut produces diamond shaped pieces..usually of firm vegetables.
    Lozenges
  5. This cut slices boneless meat in half lengthwise so that it opens up like a book.
    Butterfly
  6. This means to cut into cubes with six equal sides
    Dice
  7. This is a stick shaped cut with the dimensions of 1/8 in x 1/8 in x 2 in?
    Julienne
  8. What are the dimensions of a julienne cut?
    1/8 in x 1/8 in x 2 in
  9. What is a stick shaped item with dimensions of 1/4 in x 1/4 in x 2 in?
    Batonnet
  10. This is a stick shaped item with the dimensions of 1/16 x 1/16 x 2 in.
    Fine Julienne
  11. When used with potatoes a julienne cut is also referred as what?
    Allumette (al-yoo-MEHT)
  12. A cube shaped item with dimensions of 1/8 in x 1/8 in x 1/8 in.
    Brunoise (broo-nwaz)
  13. A cube shaped item with dimensions of 1/16 in x 1/16 in x 1/16 in
    Fine Brunoise
  14. A cube shaped item with dimensions of 1/4 in x 1/4 in x 1/4 in.
    Small Dice
  15. A cube shaped item with dimensions of 1/2 in x 1/2 in x 1/2 in.
    Medium Dice
  16. A cube shaped item with dimensions of 3/4 in x 3/4 in x 3/4 in.
    Large Dice
  17. A flat, square, round or triangular item with dimensions of 1/2 in x 1/2 in x 1/8 in
    Paysanne (pahy-sahn)
  18. This technique results in a football shaped finished product
    Tourner (toor-nay)
  19. Spheres of fruits or vegetables cut with a small melon ball cutter
    Parisienne (pah-ree-zee-en)
  20. A thin lattice or waffle textured slice of vegettable cut on a mandoline
    Gaufrette (goh-FREHT)

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