, FOO1501 Assignment 2 (COMPLETE ANSWERS)
Semester 1 2025 (154750) - DUE 22 April 2025 ;
100% TRUSTED Complete, trusted solutions and
explanations.
QUESTION 1:Food Preparation Techniques and French
Cuisine[30]
1.1 Vegetable Cutting Styles and Culinary Uses vegetable cutting
styles, culinary knife techniques
1.1.1 Define different vegetable cutting styles (Julienne, Brunoise,
Chiffonade, etc.)
In culinary arts, particularly in French cuisine, there are several key
vegetable cutting techniques. Each style of cut has its own unique
characteristics and culinary applications:
Julienne:
o Description: This involves cutting vegetables into thin
matchstick-like pieces, typically 1-2 mm wide and around 4-
5 cm long.
o Common Uses: Often used for stir-fries, garnishes, or salads.
For example, julienne carrots, zucchini, or bell peppers are
commonly used in French dishes like soupe au pistou or
salade Niçoise.
Brunoise:
o Description: A very fine dice, typically 1-2 mm cubed. It is
often the result of further cutting julienne strips into small
cubes.
o Common Uses: Typically used for sauces, soups, or
garnishes. A good example is a Mirepoix (a classic French
Semester 1 2025 (154750) - DUE 22 April 2025 ;
100% TRUSTED Complete, trusted solutions and
explanations.
QUESTION 1:Food Preparation Techniques and French
Cuisine[30]
1.1 Vegetable Cutting Styles and Culinary Uses vegetable cutting
styles, culinary knife techniques
1.1.1 Define different vegetable cutting styles (Julienne, Brunoise,
Chiffonade, etc.)
In culinary arts, particularly in French cuisine, there are several key
vegetable cutting techniques. Each style of cut has its own unique
characteristics and culinary applications:
Julienne:
o Description: This involves cutting vegetables into thin
matchstick-like pieces, typically 1-2 mm wide and around 4-
5 cm long.
o Common Uses: Often used for stir-fries, garnishes, or salads.
For example, julienne carrots, zucchini, or bell peppers are
commonly used in French dishes like soupe au pistou or
salade Niçoise.
Brunoise:
o Description: A very fine dice, typically 1-2 mm cubed. It is
often the result of further cutting julienne strips into small
cubes.
o Common Uses: Typically used for sauces, soups, or
garnishes. A good example is a Mirepoix (a classic French
