FOO1501 Semester 1 Assignment 2 2025 (Uniqe Number: 154750) - DUE 22 April 2025

FOO1501
ASSIGNMENT 2 SEMESTER 1 2025

UNIQUE NO. 154750
DUE DATE: 22 APRIL 2025

, FOO1501 Assignment 2

Unique number: 154750
Due date: 22 April 2025, 11H00

QUESTION 1 [30]

1.1.1 Different Vegetable Cutting Styles (5)

1. Julienne – Thin matchstick-like strips (about 3mm thick).
2. Brunoise – Tiny cubes (2mm), usually made from julienne strips.
3. Chiffonade – Thin ribbons, often used for leafy greens.
4. Mirepoix – Roughly chopped vegetables, typically onions, carrots, and celery.
5. Paysanne – Thin slices cut in various shapes (circles, squares, etc.).

1.1.2 Recipes or Dishes for Each Style (5)

1. Julienne – Used in stir-fries and Asian salads for even cooking.
2. Brunoise – Ideal for garnishes, soups, and sauces.
3. Chiffonade – Perfect for garnishing soups or pasta dishes with herbs or leafy
greens.
4. Mirepoix – Base for stocks, stews, and sauces.
5. Paysanne – Used in rustic soups and casseroles.




1.2 Reasons for Choosing Recipes in 1.1.2 (10)

1. Julienne: Thin strips cook quickly and add crisp texture to stir-fries.
2. Brunoise: Small size ensures even blending in sauces and provides uniform
appearance.
3. Chiffonade: Aesthetic appeal and delicate texture ideal for toppings.