ACF CEC Practice Questions - ACF Certified Executive Chef Exam

In classical French cuisine, what is a 'brunoise' cut?

Thin, matchstick-shaped strips approximately 1/8" × 1/8" × 2" Small cubes approximately 1/8" × 1/8" × 1/8" Thin, round slices cut on a bias Roughly chopped irregular pieces

Correct Answer:

Small cubes approximately 1/8" × 1/8" × 1/8"

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