Cooking Lessons Knife Skills and Cuts 2 — Questions and Answers
Question 1: What are the approximate dimensions of a brunoise cut?
- 1/8 inch cubes (Correct answer)
- 1/4 inch cubes
- 1/2 inch cubes
- 1 inch cubes
Correct answer: 1/8 inch cubes
A brunoise is a fine dice of about 1/8 inch (3mm) cubes, typically made by dicing a julienne.
Question 2: Which knife cut produces long, thin matchstick-shaped pieces about 1/8 inch thick and 2 inches long?
- Julienne (Correct answer)
- Batonnet
- Chiffonade
- Paysanne
Correct answer: Julienne
Julienne produces matchstick-sized strips roughly 1/8 x 1/8 x 2 inches.
Question 3: The chiffonade technique is used primarily for which type of ingredient?
- Leafy herbs and greens (Correct answer)
- Root vegetables
- Whole poultry
- Hard cheeses
Correct answer: Leafy herbs and greens
Chiffonade means rolling leafy herbs or greens like basil into a cylinder and slicing them into thin ribbons.
Question 4: Which grip gives the most control when using a chef's knife?
- Pinch grip on the blade near the bolster (Correct answer)
- Fist grip around the handle only
- Index finger extended along the spine
- Holding the very end of the handle
Correct answer: Pinch grip on the blade near the bolster
Pinching the blade between thumb and forefinger just ahead of the handle offers the best balance and control.
Question 5: What is the purpose of the 'claw' hand position on the guiding hand?
- To protect fingertips by tucking them behind the knuckles (Correct answer)
- To hold the knife more firmly
- To speed up peeling
- To keep the cutting board from sliding
Correct answer: To protect fingertips by tucking them behind the knuckles
Curling the fingertips under so the knuckles guide the blade keeps fingertips away from the cutting edge.
Question 6: A batonnet cut is best described as which of the following?
- Sticks about 1/4 x 1/4 x 2-3 inches (Correct answer)
- Cubes of 1/8 inch
- Thin ribbons of leafy greens
- Paper-thin rounds
Correct answer: Sticks about 1/4 x 1/4 x 2-3 inches
Batonnet is a stick cut roughly 1/4 x 1/4 x 2-3 inches, and dicing it yields a medium dice.
Question 7: Why should you stabilize a round vegetable like an onion or potato before slicing?
- Cutting a flat base prevents it from rolling under the blade (Correct answer)
- It makes the vegetable taste better
- It reduces oxidation
- It sharpens the knife
Correct answer: Cutting a flat base prevents it from rolling under the blade
Slicing a thin piece off one side creates a flat, stable base so the vegetable cannot roll while you cut.
Cooking Lessons Knife Skills and Cuts 2
What are the approximate dimensions of a brunoise cut?