Hotel Manager Interview Questions and Answers for Freshers

Types of cutting in hotel management include mise en place, julienne, brunoise, chiffonade, and bias cut.

• Mise en place: Preparing ingredients and equipment before cooking.

• Julienne: Cutting vegetables into thin, matchstick-like strips.

• Brunoise: Dicing vegetables into small, uniform cubes.

• Chiffonade: Cutting leafy greens into thin ribbons.

• Bias cut: Cutting ingredients at an angle for presentation purposes.