This term refers to a technique of food preparation, whereby food is cut into long, thin, matchstick-sized strips.
- Frenching
- Julienning
- Dicing
- Botox
Answer
The correct answer is B) Julienning.
More General Knowledge questions
- This cooking term refers to the process of gently simmering food in liquid, generally water, stock or wine.
- This mixture of wheat flour and fat, cooked by stirring over heat, is the basis of Sauce béchamel, Sauce velouté, and Sauce Espagnole.
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- Plunging a food product into boiling water for a few minutes then in a cold water bath, to halt the cooking process, is known as what?
- The cooking technique, whereby meats or vegetables are soaked in a flavoring liquid, such as soy sauce, wine, oil, or vinegar, is known as what?
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