Knife Skills and Cuts Flashcards
7 cards from real Cooking Lessons practice questions. Tap to flip, then mark Knew It or Still Learning — missed cards come back until you master them.
Read the first 7 Knife Skills and Cuts flashcards as text
Which cut would you use to produce flat, thin square pieces about 1/2 x 1/2 x 1/8 inch, often for garnishing soups?
Answer: Paysanne
Paysanne is a thin, flat cut about 1/2 x 1/2 x 1/8 inch commonly used in rustic soups.
The tourné cut shapes vegetables into which distinctive form?
Answer: A seven-sided football or barrel shape
A tourné is a classic seven-sided, oblong football shape about two inches long, usually cut with a bird's beak knife.
When dicing an onion, why do cooks leave the root end intact until the final cuts?
Answer: It holds the layers together for even, controlled cuts
The root end keeps the onion layers attached so horizontal and vertical cuts stay aligned before the final crosswise dice.
What is the difference between a rough chop and a mince?
Answer: A mince is much finer and more uniform than a rough chop
Mincing produces very fine, small pieces, such as for garlic, while a rough chop yields larger irregular pieces.
Which slicing motion is most appropriate for a chef's knife when chopping vegetables?
Answer: A smooth rocking or forward-gliding motion
The curved belly of a chef's knife is designed for a rocking or gliding slice that cuts cleanly with little force.
What is an oblique or roll cut most commonly used for?
Answer: Cutting cylindrical vegetables like carrots into angled pieces with more surface area
The oblique cut rolls a cylindrical vegetable between angled cuts, creating irregular pieces with extra surface area for roasting and glazing.
Why is uniformity of cuts important beyond appearance?
Answer: Same-size pieces cook at the same rate
Evenly sized pieces cook evenly, so nothing is undercooked or burnt in the same batch.