Question

1. when performing what kind of cut, do you roll the leaves up like a cigar and then slice along the top with the thickness being up to you?

paysanne
chiffonade
small dice
mince

Explanation:

The chiffonade cut involves rolling leafy vegetables (like basil or spinach) into a cigar - like shape and then slicing them into thin strips. Paysanne cut is for producing flat, uniform pieces, small dice is for creating small cubic pieces, and mince is for very fine chopping, none of which involve the described rolling - and - slicing method for leafy items.

Answer:

B. chiffonade