Question

question 14
1 pts
what term refers to a common cut that can make a carrot look like a bunch of perfectly - shaped matchsticks measuring 2.5 - inches long?
chiffonade
dice
julienne
brunise

Explanation:

• Chiffonade: This is a slicing technique mainly used for leafy vegetables or herbs like basil. It involves stacking the leaves, rolling them tightly, and then slicing them into thin ribbons. It does not result in matchstick - like cuts of the described length for a carrot.
• Dice: Dicing involves cutting food into small cubes. For example, a small dice might be around 1/4 inch³. It is not used to create long, thin matchstick - like pieces.
• Julienne: The julienne cut is a classic culinary technique. It is used to cut vegetables (or sometimes fruits) into long, thin strips that resemble matchsticks. A standard julienne for carrots (or other vegetables) is often about 2.5 - 3 inches long and very thin (usually around 1/8 inch in thickness).
• Brunoise: A brunoise is a very fine dice. It is much smaller than a regular dice, usually around 1/8 inch³. It is not used to create long, thin pieces.

Answer:

C. julienne