What is "chiffonade"?

Prepare for the ACF Tri-Tech Culinary Test. Utilize flashcards and multiple choice questions, with each answer explained. Enhance your culinary skills and pass your exam!

Chiffonade is indeed a technique used in culinary practice, specifically for cutting leafy vegetables and herbs into thin strips. This method enhances the presentation and texture of the ingredients, allowing for a more delicate incorporation into dishes. Typically, the process involves stacking leaves, rolling them tightly, and then slicing them crosswise. This technique not only produces visually appealing ribbons of greens but also helps release the natural oils and flavors for better infusion in recipes.

The other choices do not accurately reflect the definition and purpose of chiffonade. Charring vegetables involves a different cooking technique focused on bringing out smoky flavors, blending spices refers to the combination of different seasonings for flavor enhancement, and plating food with sauces is a presentation technique that focuses on aesthetics rather than cutting techniques.

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