Cooking Lessons Knife Skills and Cuts 4

Question 1

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?

Accepted Answer

Paysanne

Answer

Paysanne is a thin, flat cut about 1/2 x 1/2 x 1/8 inch commonly used in rustic soups.

Question 2

The tourné cut shapes vegetables into which distinctive form?

Accepted Answer

A seven-sided football or barrel shape

Answer

A tourné is a classic seven-sided, oblong football shape about two inches long, usually cut with a bird's beak knife.

Question 3

When dicing an onion, why do cooks leave the root end intact until the final cuts?

Accepted Answer

It holds the layers together for even, controlled cuts

Answer

The root end keeps the onion layers attached so horizontal and vertical cuts stay aligned before the final crosswise dice.

Question 4

What is the difference between a rough chop and a mince?

Accepted Answer

A mince is much finer and more uniform than a rough chop

Answer

Mincing produces very fine, small pieces, such as for garlic, while a rough chop yields larger irregular pieces.

Question 5

Which slicing motion is most appropriate for a chef's knife when chopping vegetables?

Accepted Answer

A smooth rocking or forward-gliding motion

Answer

The curved belly of a chef's knife is designed for a rocking or gliding slice that cuts cleanly with little force.

Cooking Lessons Practice Test