NUFS 21 EXAM 1 QUESTIONS AND VERIFIED ANSWERS
What is in a bouquet garni? - CORRECT ANSWER✅✅✅a selection of herbs (usually fresh) and
vegetables tied into a bundle with twine. A standard bouquet garni consists of parsley stems, celery,
thyme, leeks and carrots.
What is in a sachet? - CORRECT ANSWER✅✅✅seasonings tied together in cheesecloth. A standard
sachet consists of peppercorns, bay leaves, parsley stems, thyme, cloves and, optionally, garlic
What is in an onion piquet? - CORRECT ANSWER✅✅✅peeled onion without the root end. Attach
one or two dried bay leaves to the onion using whole cloves as pins
What is mise en place? - CORRECT ANSWER✅✅✅everything in its place; The concept of mise en
place is that a chef should have at hand everything needed to prepare and serve food in an organized
and efficient manner.
Describe the chiffonade slicing technique - CORRECT ANSWER✅✅✅finely sliced leafy vegetables
used as a garnish or a base under cold presentations; stack leaves and roll tightly like a cigar, then make
fine slices
Describe the rondelle slicing technique - CORRECT ANSWER✅✅✅disk-shaped slices of cylindrical
vegetables or fruits
Describe the diagonal slicing technique - CORRECT ANSWER✅✅✅oval-shaped slices of cylindrical
vegetables or fruits. They are produced with a cut similar to that used to cut rondelles except that the
knife is held at an angle to the item being cut. Because diagonals have more exposed cut sides, they
cook more quickly that other cuts. Used in Asian stir-fried dishes and for sautéed vegetables.
Describe the oblique cut slicing technique - CORRECT ANSWER✅✅✅Oblique-cuts are small pieces
with two angle-cut sides. It is a relatively simple cut most often used on carrots and parsnips in rustic
dishes such as soups and stews.
Describe the lozenge cut slicing technique - CORRECT ANSWER✅✅✅Lozenges are diamond-shaped
cuts prepared from firm vegetables such as carrots, turnips, rutabagas and potatoes used in salads, side
dishes, soups and stews.
, Describe the coarse chop and its dimensions - CORRECT ANSWER✅✅✅Coarse chopping is like slicing
but without the emphasis on uniformity. Coarsely chopped pieces should measure approximately ¾ inch
× ¾ inch × ¾ inch
Describe the julienne cut and its dimensions - CORRECT ANSWER✅✅✅Julienne has dimensions of ⅛
inch × ⅛ inch × 2 inches. When used with potatoes, this cut is sometimes referred to as an allumette
Describe the batonnet cut and its dimensions - CORRECT ANSWER✅✅✅Bâtonnet is stick-shaped
item with dimensions of ¼ inch × ¼ inch × 2 inches
What are the dimensions of the fine julienne cut? - CORRECT ANSWER✅✅✅1⁄16 inch × 1⁄16 inch ×
2 inches
How do you make brunoise? - CORRECT ANSWER✅✅✅Making a 1/8 inch cut perpendicular to
julienned sticks
How do you make small dice? - CORRECT ANSWER✅✅✅Making a 1/4 inch cut perpendicular to
batonnet sticks
How do you make medium dice? - CORRECT ANSWER✅✅✅Make 1/2 inch cuts perpendicular to 1/2
in x 2 in sticks
How do you make a large dice? - CORRECT ANSWER✅✅✅Make 3/4 inch cuts perpendicular to 3.4 in
x 2 in sticks
Describe the paysanne cut and its dimensions - CORRECT ANSWER✅✅✅Cut 1/8 inch slices from 1/2
in x 1/2 in x 2 in sticks
How do you make a white stock? Brown stock? Fish stock? Vegetable stock? - CORRECT
ANSWER✅✅✅The basic ingredients of any stock are bones, mirepoix (a 2:1:1 mixture of coarsely
chopped onions, carrots and celery), seasonings and water.
What is in a bouquet garni? - CORRECT ANSWER✅✅✅a selection of herbs (usually fresh) and
vegetables tied into a bundle with twine. A standard bouquet garni consists of parsley stems, celery,
thyme, leeks and carrots.
What is in a sachet? - CORRECT ANSWER✅✅✅seasonings tied together in cheesecloth. A standard
sachet consists of peppercorns, bay leaves, parsley stems, thyme, cloves and, optionally, garlic
What is in an onion piquet? - CORRECT ANSWER✅✅✅peeled onion without the root end. Attach
one or two dried bay leaves to the onion using whole cloves as pins
What is mise en place? - CORRECT ANSWER✅✅✅everything in its place; The concept of mise en
place is that a chef should have at hand everything needed to prepare and serve food in an organized
and efficient manner.
Describe the chiffonade slicing technique - CORRECT ANSWER✅✅✅finely sliced leafy vegetables
used as a garnish or a base under cold presentations; stack leaves and roll tightly like a cigar, then make
fine slices
Describe the rondelle slicing technique - CORRECT ANSWER✅✅✅disk-shaped slices of cylindrical
vegetables or fruits
Describe the diagonal slicing technique - CORRECT ANSWER✅✅✅oval-shaped slices of cylindrical
vegetables or fruits. They are produced with a cut similar to that used to cut rondelles except that the
knife is held at an angle to the item being cut. Because diagonals have more exposed cut sides, they
cook more quickly that other cuts. Used in Asian stir-fried dishes and for sautéed vegetables.
Describe the oblique cut slicing technique - CORRECT ANSWER✅✅✅Oblique-cuts are small pieces
with two angle-cut sides. It is a relatively simple cut most often used on carrots and parsnips in rustic
dishes such as soups and stews.
Describe the lozenge cut slicing technique - CORRECT ANSWER✅✅✅Lozenges are diamond-shaped
cuts prepared from firm vegetables such as carrots, turnips, rutabagas and potatoes used in salads, side
dishes, soups and stews.
, Describe the coarse chop and its dimensions - CORRECT ANSWER✅✅✅Coarse chopping is like slicing
but without the emphasis on uniformity. Coarsely chopped pieces should measure approximately ¾ inch
× ¾ inch × ¾ inch
Describe the julienne cut and its dimensions - CORRECT ANSWER✅✅✅Julienne has dimensions of ⅛
inch × ⅛ inch × 2 inches. When used with potatoes, this cut is sometimes referred to as an allumette
Describe the batonnet cut and its dimensions - CORRECT ANSWER✅✅✅Bâtonnet is stick-shaped
item with dimensions of ¼ inch × ¼ inch × 2 inches
What are the dimensions of the fine julienne cut? - CORRECT ANSWER✅✅✅1⁄16 inch × 1⁄16 inch ×
2 inches
How do you make brunoise? - CORRECT ANSWER✅✅✅Making a 1/8 inch cut perpendicular to
julienned sticks
How do you make small dice? - CORRECT ANSWER✅✅✅Making a 1/4 inch cut perpendicular to
batonnet sticks
How do you make medium dice? - CORRECT ANSWER✅✅✅Make 1/2 inch cuts perpendicular to 1/2
in x 2 in sticks
How do you make a large dice? - CORRECT ANSWER✅✅✅Make 3/4 inch cuts perpendicular to 3.4 in
x 2 in sticks
Describe the paysanne cut and its dimensions - CORRECT ANSWER✅✅✅Cut 1/8 inch slices from 1/2
in x 1/2 in x 2 in sticks
How do you make a white stock? Brown stock? Fish stock? Vegetable stock? - CORRECT
ANSWER✅✅✅The basic ingredients of any stock are bones, mirepoix (a 2:1:1 mixture of coarsely
chopped onions, carrots and celery), seasonings and water.
