Cut Craft: Veggie Techniques Challenge

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Motivation to master veg cuts

Created by

Jhon Paul Zara

Philippines

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Froggy Jumps Cut Craft: Veggie Techniques ChallengeOnline version Motivation to master veg cuts by Jhon Paul Zara 1 What is julienne cut? a Broad chunks about 1 cm thick b Thin matchstick strips about 1-2 mm thick and 3-4 cm long. c Thin rounds sliced evenly 2 Which cut creates uniform small cube pieces? a Mincing b Chiffonade c Dicing 3 What is the brunoise cut size? a Slices 5 mm thick b Fine cubes about 1-2 mm on each side c 1-2 cm cubes 4 Paysanne cut typically shapes vegetables into? a Long spirals b Flat shapes like rounds, squares, or triangles c Round balls 5 Chiffonade refers to cutting used for which item? a Slicing potatoes into rounds b Cubing root vegetables c Shredded leafy greens or herbs 6 Batonnet vs julienne: batonnet is which size relation to julienne? a Thinner than julienne b Same size as julienne c Batonnet is thicker than julienne 7 Rondelle cut produces what kind of vegetable pieces? a Round slices b Thin long strips c Crushed fragments 8 A diagonal or bias cut is often used to? a Detract from texture b Make circular rings c Create angled slices for better presentation and even cooking 9 Difference between mince and dice is? a Minced is thicker than diced b Both are the same c Minced is very fine; diced is small cubes 10 To maintain grip and safety while cutting, which technique helps reduce slipping? a Tight fist around knife b Palm grip c Claw grip with fingertips tucked under

Froggy Jumps

Cut Craft: Veggie Techniques ChallengeOnline version

Motivation to master veg cuts

by Jhon Paul Zara

What is julienne cut?

Broad chunks about 1 cm thick

Thin matchstick strips about 1-2 mm thick and 3-4 cm long.

Thin rounds sliced evenly

Which cut creates uniform small cube pieces?

Mincing

Chiffonade

Dicing

What is the brunoise cut size?

Slices 5 mm thick

Fine cubes about 1-2 mm on each side

1-2 cm cubes

Paysanne cut typically shapes vegetables into?

Long spirals

Flat shapes like rounds, squares, or triangles

Round balls

Chiffonade refers to cutting used for which item?

Slicing potatoes into rounds

Cubing root vegetables

Shredded leafy greens or herbs

Batonnet vs julienne: batonnet is which size relation to julienne?

Thinner than julienne

Same size as julienne

Batonnet is thicker than julienne

Rondelle cut produces what kind of vegetable pieces?

Round slices

Thin long strips

Crushed fragments

A diagonal or bias cut is often used to?

Detract from texture

Make circular rings

Create angled slices for better presentation and even cooking

Difference between mince and dice is?

Minced is thicker than diced

Both are the same

Minced is very fine; diced is small cubes

To maintain grip and safety while cutting, which technique helps reduce slipping?

Tight fist around knife

Palm grip

Claw grip with fingertips tucked under

You can integrate the game into an LMS compatible with LTI 1.1 or LTI 1.3 such as Canvas, Moodle, or Blackboard. This way, the scores will be automatically saved into the platform’s gradebook.

Cut Craft: Veggie Techniques Challenge

Froggy Jumps

About this activity

Created by

Download the paper version to play

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Cut Craft: Veggie Techniques ChallengeOnline version

by Jhon Paul Zara

What is julienne cut?

Which cut creates uniform small cube pieces?

What is the brunoise cut size?

Paysanne cut typically shapes vegetables into?

Chiffonade refers to cutting used for which item?

Batonnet vs julienne: batonnet is which size relation to julienne?

Rondelle cut produces what kind of vegetable pieces?

A diagonal or bias cut is often used to?

Difference between mince and dice is?

To maintain grip and safety while cutting, which technique helps reduce slipping?

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