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1. A chef knife is ________ long.
2. Of the three dice cuts, medium dice measures _____ inch.
3. Name of a stick cut measuring 1/2 x 1/4 inch x 2 inches long.
4. The french name for cutting very smal symetrical cubes.
5. The french term for cutting really thin slices- a milimeter thick.
6. The steel hone keeps a blade _______.
7. A forged knife differs from a stamped knife in ________.
8. Vegetable and fruit carving in _____ began more than 700 years ago.
9. The purpose of fruit and vegetable carving is to ________.
10. Guidelines for storing carved food include:
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