Culinary I – Stocks, Sauces, Soups, & Knife Cuts Common Assessment 1 (CA1) Practice Test

All of these are different forms of slicing, a broad family of knife cuts used to create pieces with specific shapes and surface areas. Chiffonade turns leafy greens into thin ribbons; rondelle yields round discs; diagonal or oblique cuts are slices made at an angle to increase surface area; lozenges are diamond-shaped pieces formed by two diagonal cuts. Each is a variation on the same underlying technique—slicing. That’s why the umbrella term that groups them all is types of slices. The other terms refer to individual cuts (like chiffonade or rondelle) or to a different category altogether (brunoise is a dice cut), so they don’t cover the entire set.