Hotel Management Class Test 20

1

Different type of Cuts Class Test

Welcome to your Different type of Cuts Class Test Hope you understand the class & now it's time to examine yourself through test. Remember you have only 10 minutes to complete the class test after 10 minutes Class test will be automatically submit.आपका अलग-अलग प्रकार के कट्स क्लास टेस्ट में स्वागत है। आशा है कि आपको क्लास समझ में आ गई होगी और अब टेस्ट के माध्यम से खुद को परखने का समय आ गया है। याद रखें कि आपके पास क्लास टेस्ट पूरा करने के लिए केवल 10 मिनट हैं। 10 मिनट के बाद क्लास टेस्ट अपने आप सबमिट हो जाएगा।

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1. What is the term for a long, thin matchstick-style cut?

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2. What is the typical size of a brunoise cut?

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3. Which cut involves finely shredding leafy herbs or greens?

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4. What does the batonnet cut resemble?

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5. A dice cut is typically:

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6. What is a medium dice in classical cuts?

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7. The julienne cut is usually how thick?

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8. What type of cut is typically used for carrots in soup?

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9. What is a minced cut?

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10. Which cut is ideal for garnishing and usually very fine?

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11. What type of cut results in a thin, round slice?

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12. Which cut means "country-style" and is often rustic?

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13. Which is the smallest of the standard dice cuts?

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14. What type of cut is most often used for onions in stews?

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15. What cut is used to produce 1/8 inch x 1/8 inch x 2 inch sticks?

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16. Which cut is ideal for stir-fries due to its quick cooking time?

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17. What tool is essential for most precision cuts?

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18. The oblique cut is mainly used for:

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19. A fine brunoise is what size?

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20. Which of the following is not a type of classical French cut?

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21. The tourne cut is:

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22. Which cut involves rolling herbs tightly before slicing?

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23. What is the typical length of a batonnet cut?

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24. What cut is commonly used for slicing cucumbers for salads?

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25. The large dice is typically what size?

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26. The lozenge cut is shaped like a:

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27. Which type of cut is often used in Asian cuisine for vegetables?

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28. Which cut can be used for both aesthetic appeal and even cooking?

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29. A roll cut is commonly used on:

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30. What cutting technique is used for making fine garlic pieces?