1) REDUCES A JULIENNE CUT INTO REGULAR CUBES, FOR SAUCES OR FILLINGS a) CHOPPING b) BRUNOISE c) JULIENNE 2) IS USED FOR ANY COOKING TECHNIQUE a) CUTTING IN DISCS b) MACEDOINE c) OLIVETTES 3) ARE LITTLE STICKS, SERVED AS A SIDE DISH a) CHIFFONNADE b) CUTTING IN DISCS c) BATONS 4) ARE FINELY CUT VEGETABLES ALSO SERVED AS A SIDE DISH a) BRUNOISE b) JULIENNE c) OLIVETTES 5) IS A FINE JULIENNE USED TO AROMATISE OR AS A VEGETABLE SIDE DISH a) JULIENNE b) CHIFFONNADE c) BATONS 6) IS USED TO CUT CARROTS, CELERY AND ONIONS FOR STEWS AND CASSEROLES a) MATIGNON b) JULIENNE c) CUTTING IN DISCS 7) IS USED TO CUT FINE HERBS INTO SMALL, IRREGULAR PIECES a) OLIVETTES b) CHIFFONNADE c) CHOPPING 8) ARE VEGETABLES DIVIDED INTO EQUAL QUARTERS AND SHAPED LIKE SMALL OLIVES a) OLIVETTES b) MACEDOINE c) PAYSANNE 9) IS A LARGE BRUNOISE, CUTTING VEGETABLES INTO SMALL CUBES USED IN SALAD AND STUFFING a) BRUNOISE b) BATONS c) MACEDOINE 10) IS DIVIDING THE VEGETABLE INTO QUARTERS USED IN SOUPS a) PAYSANNE b) CHOPPING c) CHIFFONADE

CUTTING TECHNIQUES

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