CSC Culinary Skills & Techniques 2

Question 1

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

Accepted Answer

1/8 inch cubes

Answer

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

Question 2

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

Accepted Answer

Batonnet

Answer

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

Question 3

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

Accepted Answer

Seven

Answer

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

Question 4

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?

Accepted Answer

Sharpen the knife on a whetstone to restore the edge

Answer

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

Question 5

Chiffonade is best described as which technique?

Accepted Answer

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

Answer

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

CSC - Certified Sous Chef Practice Test

CSC - Certified Sous Chef Practice Test

CSC Culinary Skills & Techniques 2