Culinary Arts NOCTI-ACF| Answered 100% correctly

Culinary Arts NOCTI-ACF| Answered 100% correctly dredging used to coat wet or most foods with a dry ingredient prior to cooking (flour, egg wash, bread crumbs, cornmeal, etc) al dente to the bite means to determine doneness of pasta au jus with its own natural juices mis en place everything in it's place before starting to cook herbs any green or leafy part of a plant used for seasoning and flavoring, but not the main ingredient spices a seed, fruit, root, bark, or other plant substance used for flavoring, coloring, or preserving food batonnet 2 inches long and 1/4 inch by 1/4 inch thick small dice small cubes cut from batonnet stickers that are 1/4 x 1/4 x 1/4 inches julienne aka matchsticks 1-2 inch pieces that are 1/8 by 1/8 inch thick brunoise tiny cubes from julienne sticks that are 1/8 x 1/8 x 1/8 chiffonade a slicing technique in which herbs or leafy greens are cut into long, thin strips mince to cut an item into very small pieces -finely chopped chef or French knife most used knife used for general cutting paring knife one of the most versatile multi-tasking tools, trimming of fruits and vegetables