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Not many results contain terminology

Search only for official french "terminology" cut?

  1. snippetsofparis.com

    Couper - to cut. French - English translation. If you are a home chef that is looking to take their cooking to the next level, you may be interested in the art of the different french knife cuts. There are several goals here, from balancing necessary cooking times to a beautiful presentation.
  2. en.wikipedia.org

    Hangetsu-giri; half-moon cut, cut into round slices which are cut in half. Aname-giri ; diagonal cut, cut at a 45-degree angle to make oval slices. Icho-giri; gingko leaf cut, cut into round slices which are cut into quarters. Koguchigiri; small edge cuts into tiny round slices. Kushigatagiri; wedge cut or comb cut. Kakugiri; cut into cubes.
  3. 19-French-Knife-cuts_-Top-Chef-Chopping-terms-Snippets-of-Paris - Free download as PDF File (.pdf), Text File (.txt) or read online for free. This document discusses various French knife cuts used in cooking. It describes cuts such as allumette (matchstick-sized strips), julienne (thinner than allumette), jardiniere (rough chop around 5mm wide), baton (thicker than jardiniere at 1.5cm wide ...
  4. stripedspatula.com

    Expand your culinary knowledge with this glossary of 54 French cooking terms. From sauces to knife techniques, you'll learn what they mean, how to pronounce them, and get recipe ideas for using them. ... celery, etc.) is stacked and cut from the end into a very small dice (1/8- to 1/16-inch cubes). The brunoise is the smallest dicing size in ...
  5. withinaplate.substack.com

    Sep 27, 2023French cuts are a lot about knowledge of the definitions and rules, but just as much about becoming confident with knives (not in the naughty way) and physical self-discipline. What I mean by self-discipline is the ability to work methodically, manage time carefully, follow the 'clean as you go' rule and adhere to safe working practices.
  6. yakushiknives.com

    Sep 8, 2024The julienne cut, also known as the French cut, creates matchstick-sized pieces measuring 2-3 inches long and 1/16 to 1/8 inch wide. To julienne: Slice the vegetable into thin planks, about 1/16 to 1/8 inch thick. Stack a few planks and cut them into strips of the same width. This technique works well for cylindrical vegetables like carrots.
  7. cooking.stackexchange.com

    There must exist some french (or other culinary) term for the various ways to describe the different directions to slice an onion. I'm looking for two terms: Slicing across the grain, perpendicular to the poles, parallel to the equator, along the latitude. rings? Slicing with the grain, in the direction of pole-to-pole, along the longitude. wedges?
  8. Brunoise is a culinary knife cut in which the food item is first julienned and then turned a quarter turn and diced again, producing cubes of about 3 mm or less on each side, or 1/8-inch dice. In France, a "brunoise" cut is smaller, 1 to 2 mm on each side, or 1/16-inch dice. ... Paysanne is a French term that is used to describe the way ...
  9. foodandbeverageknowledge.com

    French terms that are very often found on menu cards and culinary books. Culinary terms. are different from French terms and some French terms, especially culinary terms, can not ... Salt-cured and air-dried beef, cut into thin slices and served as an: appetizer 17. Charlotte Hot or cold sweet dishes prepared in a mould lined with biscuits ...
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