Write down the dimensions of the following cutting techniques in the metric system. Remember the conversion charts on Book – I.
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Type the dimensions in metric system. (2 decimals)
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Macédoine – cm. x cm. x cm.
Bâtonnet – cm. x cm. x cm. – cm.
Parmentier – cm. x cm. x cm.
Pont Neuf – cm. x cm. x cm. to cm. x cm. x cm.
Brunoise – cm. x cm. x cm.
Fine Julienne – cm. x cm. x cm. – cm.
Matchstick Cut – cm. x cm. x cm. – cm.
Bâton – cm. x cm. x cm.
Carré – cm. x cm. x cm.
Fine Brunoise – cm. x cm. x cm.
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