Which of the following is NOT a knife cut category listed in the material?

• A. Chiffonade
• B. Julienne
• C. Brunoise
• D. Batonnet

Answer: (A)

The concept here is understanding how knife cuts are categorized by shape and size to ensure even cooking and consistent presentation. Batonnet, julienne, and brunoise are classic size-based cuts with specific dimensions: batonnet pieces are thicker sticks, julienne are thin matchsticks, and brunoise are tiny dice derived from batonnet. Chiffonade, on the other hand, isn’t defined by a fixed size. It’s a technique for leafy greens and herbs where you roll the leaves and slice them into very thin ribbons. Because many lists treat chiffonade as a technique rather than a strict size-based cut, some materials don’t include it in the standard knife-cut categories. That’s why chiffonade would be the option not listed in that material.