Julienne is a French term for a type of

Assessment: WAEC SSCE - Catering Craft Practice - 2018 (Objective) Subject: Catering Craft Practice

Question 1 Report

Julienne is a French term for a type of

Answer Details
Julienne is a French term used to describe a type of vegetable cut. It involves cutting the vegetable into long, thin strips, usually around 1/8 inch thick. The julienne cut is often used in cooking to create uniform pieces of vegetables that will cook quickly and evenly. Common vegetables that are cut julienne style include carrots, zucchini, and bell peppers.
View Answer

Related Questions

1

Cube of fried or toasted bread served with soup is called
2

Coarsely chopped vegetables used for stock making is known as
3

An essential factor for prompt delivery of catering services is the
4

Cutting equipment should be washed and rinsed with
5

Potato chips are blanched before frying in order to
6

The most suitable type of hospitality industry for tourist in transit is
7

The last meal of the day is known as
8

A five star hotel is an example of

Download The App On Google Playstore

Everything you need to excel in your exams

Green Bridge CBT Mobile App
Personalized AI Learning Chat Assistant
200,000+ Exam Questions Across IGCSE, JAMB, WAEC & NECO
Over 3,900 Lesson Notes
Offline Support - Learn Anytime, Anywhere
Green Bridge Timetable
Literature Summaries & Potential Questions
Track Your Performance & Progress
In-depth Explanations for Comprehensive Learning