Cube, to cut vegetable into cubes of a specific size., Mince, to chop into very fine pieces., Julienne, to cut into long thin strips, similar to matchsticks., Rondelle, are simple rounds or ovals cut from conical or cylindrical vegetables., Batonnet, to cut into baton or stick. The technical measurement is ¼" by ¼" by 2.5-3" long, Chiffonade, is a slicing technique in which leafy green vegetables such as spinach, basil, sorrel, or Swiss chard, or a flat-leaved herb like basil, are cut into long, thin strips., Paysanne, are thin square, or roughly square, cuts., Lozenges, diamond-shape cut..
0%
Basic Cutting techniques (Match Activity)
Share
Share
Share
by
Kirartsph
G10
TLE
Edit Content
Print
Embed
More
Assignments
Leaderboard
Show more
Show less
This leaderboard is currently private. Click
Share
to make it public.
This leaderboard has been disabled by the resource owner.
This leaderboard is disabled as your options are different to the resource owner.
Revert Options
Match up
is an open-ended template. It does not generate scores for a leaderboard.
Log in required
Visual style
Fonts
Subscription required
Options
Switch template
Show all
More formats will appear as you play the activity.
)
Open results
Copy link
QR code
Delete
Continue editing:
?
