Culinary Skills & Techniques Flashcards

A line cook is asked to cut carrots into a brunoise. What dimensions should each piece be?

Answer: 1/8 inch cubes

A standard brunoise is a 1/8 x 1/8 x 1/8 inch cube, made by dicing a julienne.

Which knife cut produces 1/4 x 1/4 x 2 to 2 1/2 inch sticks?

Answer: Batonnet

Batonnet sticks measure 1/4 x 1/4 x 2 to 2 1/2 inches and are the base for a small dice.

The tourné cut traditionally produces a football-shaped piece with how many sides?

Answer: Seven

A classic tourné is about 2 inches long with seven equal faces and blunt ends.

A sous chef notices a cook's knife is crushing tomatoes rather than slicing them, though it was honed that morning. What is the best corrective action?

Answer: Sharpen the knife on a whetstone to restore the edge

Honing only realigns an existing edge, so a dull blade must be sharpened to remove metal and create a new edge.

Chiffonade is best described as which technique?

Answer: Stacking leafy herbs, rolling them, and slicing into fine ribbons

Chiffonade rolls stacked leaves like basil and slices them crosswise into thin ribbons.

Which cut is a thin, flat square or round typically measuring 1/2 x 1/2 x 1/8 inch?

Answer: Paysanne

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

When using a chef's knife, what is the primary role of the 'guiding hand' in the claw position?

Answer: To keep fingertips tucked while knuckles guide the blade

Curling fingertips under and using the knuckles as a guide keeps fingers safe and cuts uniform.