Visit your interactive e-book and listen to and read the dialogue between Jane and Chef on the “Student’s Book – I”. Match the cutting techniques with the appropriate phrase. Consider the dimensions of the cutting techniques.
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1. Question
Match the cutting techniques.
Sort elements
- Dicing
- Mincing
- Chopping
- Coarse Chop
- Mincing
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Carré
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Parmentier
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Brunoise
-
Macédoine
-
Fine Brunoise
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