INTRODUCTION TO FOOD TECHNOLOGY
FOOD SCIENCE VS FOOD TECHNOLOGY
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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Cutting the carrot into thin, even sized pieces.
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Shredding the carrot into even sized pieces using a grater.
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Cutting the carrot into thin pieces, of different shapes.
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Cutting the carrot into thin, even strips.
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Detailed explanation-1: -The julienne cut is a traditional French knife technique that requires one to square off the vegetable, then uniformly cut it into thin planks and matchsticks. There is also the shortcut version, which is to cut vegetables thinly at a diagonal, and stack and slice them into long, thin strips.
Detailed explanation-2: -: a preparation or garnish of food that has been cut into thin strips. a julienne of leeks. : food (such as meat or vegetables) that has been cut into thin strips. : a consommé containing vegetables cut into thin strips. julienne adjective.
Detailed explanation-3: -Julienne, allumette, or French cut, is a culinary knife cut in which the food item is cut into long thin strips, similar to matchsticks. Common items to be julienned are carrots for carrots julienne, celery for céléris remoulade, potatoes for julienne fries, or cucumbers for naengmyeon.