Loading [MathJax]/jax/output/HTML-CSS/fonts/TeX/fontdata.js
Copy and Edit

Knife cuts flashcards

Description

Knife cuts Flashcards
Rose Orelien
Flashcards by Rose Orelien, updated more than 1 year ago
Rose Orelien
Created by Rose Orelien about 4 years ago
8
0
0
1 2 3 4 5 (0)

Resource summary

Question Answer
Image: Batonnet Cut (binary/octet-stream)
Batonnet - 1/4" x 1/4" x 2"
Image: Macedoine (binary/octet-stream)
Macedoine - 1/4"x 1/4" x 1/4"
Image: Julienne (binary/octet-stream)
Julienne - 1/8" x 1/8" x 2"
Image: Brunoise (binary/octet-stream)
Brunoise- 1/8" x 1/8" x 1/8"
Image: How Cut Large Dice (binary/octet-stream)
Large Dice- 3/4" x 3/4" x 3/4"
Image: Medium+Dice (binary/octet-stream)
Medium Dice- 1/2" x 1/2" x 1/2"
Image: Rondelle Cut Carrots (binary/octet-stream)
Rondelle- 1/4" thick rounds
Image: Diagonal (binary/octet-stream)
Diagonal cut- 1/4" ovals
Image: Paysanne Cut (binary/octet-stream)
Paysanne 1/2" x 1/2" x 1/8th"
Image: Chiffonade (binary/octet-stream)
Chiffonade- "ribbon cut"
Image: 20131113 195410 (image/jpeg)
Tourne Cut - by tourne knife
Show full summary Hide full summary

0 comments

There are no comments, be the first and leave one below:

Want to create your own Flashcards for free with GoConqr? Learn more.

Similar

Culinary terms
Gavin Mackenzie
Cook Knowledge
cuyler.hollands
Cul 2 Midterm
Jenni Rhodes
culinary flash cards
Jacob Harkins
Exploring El Salvador
Tomas Meehan
Nutrition for Foodservice and Culinary Professionals - Chapter 10 Terms
spencer.ellis96
Nutrition for Foodservice and Culinary Professionals - Chapter 11 Terms
spencer.ellis96
Nutrition for Foodservice and Culinary Professionals - Chapter 12 Terms
spencer.ellis96
Nutrition for Foodservice and Culinary Professionals - Chapter 9 Terms
spencer.ellis96
Nutrition for Foodservice and Culinary Professionals - Chapter 13 Terms
spencer.ellis96
Browse Library