A knife cut that is 1/8 inch slice.

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Prepare for the Troy High School Culinary Fundamentals Test. Use flashcards, multiple choice questions, and explanations to enhance your culinary skills. Start your journey to mastering culinary fundamentals today!

Multiple Choice

A knife cut that is 1/8 inch slice.

Explanation:
Focusing on size and shape of cuts helps foods cook evenly and look right on the plate. A 1/8-inch thickness points to julienne—the classic matchstick cut. Julienne strips are about 1/8 inch wide and several inches long, which lets them cook quickly, stay separate, and present neatly. Chiffonade creates delicate leaf ribbons, not uniform 1/8-inch-thick strips. Brunoise makes tiny cubes, about 1/8 inch on each side, not strips. A chef’s cut isn’t a fixed size and describes a rough, general cut rather than a specific thickness.

Focusing on size and shape of cuts helps foods cook evenly and look right on the plate. A 1/8-inch thickness points to julienne—the classic matchstick cut. Julienne strips are about 1/8 inch wide and several inches long, which lets them cook quickly, stay separate, and present neatly. Chiffonade creates delicate leaf ribbons, not uniform 1/8-inch-thick strips. Brunoise makes tiny cubes, about 1/8 inch on each side, not strips. A chef’s cut isn’t a fixed size and describes a rough, general cut rather than a specific thickness.

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