Question

Which of the following cutting techniques is paired correctly with its end product?

1) Dicing - Cubes
2) Julienne - Strips
3) Chiffonade - Shreds
4) Mincing - Slices

Answer 1

Dicing is paired with cubes, Julienne is paired with strips, Chiffonade is paired with shreds, Mincing is paired with slices

Step-by-step explanation:

The correct pairing of cutting techniques with their end products are as follows:

1. Dicing - The end product of dicing is cubes. For example, when you dice a potato, you cut it into small, equal-sized cubes.
2. Julienne - The end product of julienne is strips. For example, when you julienne a carrot, you cut it into long, thin strips.
3. Chiffonade - The end product of chiffonade is shreds. For example, when you chiffonade basil leaves, you cut them into thin, delicate shreds.
4. Mincing - The end product of mincing is slices. This statement is incorrect. Mincing refers to cutting food into very small, fine pieces, not slices.